[ad_1]
Pesto pasta salad is easy to make and hard to resist!
In this fresh, easy side dish, pasta is tossed with fresh mozzarella, juicy tomatoes, and basil in a quick creamy pesto dressing.
It’s perfect for cookouts, picnics, and parties or an easy lunch or dinner!
An Easy Meal or Side Dish
- Make ahead, chill, and serve when ready. Easy peasy!
- This salad is pretty to look at and delicious.
- Enjoy as a meatless main dish or serve with grilled chicken or bay shrimp.
- Potluck perfect, this easy meal is a favorite at BBQs and get-togethers, too.
Ingredients for Pesto Pasta Salad
- Pasta—Choose pasta with ridges, twists, or tubes for the dressing to cling to. Cavatappi (corkscrew), farfalle (bow-tie), penne, fusilli, or rotini are all excellent choices for this salad.
- Dressing—The dressing is a simple combination of pesto sauce, mayonnaise, and red wine vinegar. Store-bought pesto makes this dish easy, but if you have a garden with fresh basil, homemade pesto is easy to make.
- Cheese—Bocconcini are small fresh mozzarella balls that can be found in almost any grocery store. A large ball of fresh mozzarella can also be cubed and used in this recipe, or crumbled feta cheese can be used in place.
- Add-Ins—Grape or cherry tomatoes add freshness, while sundried tomatoes and olives add flavor to this pasta salad recipe.
- Variations—Add your summertime favorites, such as corn off the cob, fresh spinach, red onion, or diced cucumbers. Top with cubes of fresh avocado.
How to Make Pesto Pasta Salad
- Cook Pasta: Boil the pasta until al dente according to package directions.
- Prep Dressing: Mix dressing ingredients in a bowl per the recipe below.
- Mix & Chill: Combine all ingredients in a large bowl & rest in the fridge before serving.
Garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Make Ahead & Leftovers
To make ahead, prepare all ingredients a day or two ahead of time and store them separately. Toss together a few hours before serving.
Leftover pesto pasta salad should be stored in an airtight container in the refrigerator. If using homemade pesto, it can be stored for up to three days.
Mediterranean Inspired Pasta Salad Recipes
Did you make this Pesto Pasta Salad? Be sure to leave a rating and a comment below!
Pesto Pasta Salad
Pesto pasta salad is easy to make and can be served as a side dish or main dish!
Prevent your screen from going dark
-
Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions and drain well. Rinse under cold water to stop cooking.
-
In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.
-
In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.
-
Refrigerate for at least 2 hours before serving.
-
Chop fresh basil and sprinkle on top just before serving
- Rinse the pasta in cold water to stop it from cooking.
- As the salad sits, it will absorb dressing, so be sure to dress generously.
- Optional additions include parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice.
*If using homemade pesto, the pasta salad and leftover pesto should be refrigerated and consumed within 3 days.
Calories: 338 | Carbohydrates: 34g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 449mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 5.4mg | Calcium: 86mg | Iron: 1.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]