Make this refreshing, cold pesto pasta salad for your next gathering. It combines al dente pasta with creamy pesto, fresh mozzarella, and sweet cherry tomatoes for a flavorful, easy side dish perfect for summer meals or potlucks.
Author:Cat
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Salad
Method:No Cook (after boiling pasta)
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini or fusilli pasta
1 cup prepared basil pesto
1 pint cherry or grape tomatoes, halved
8 ounces fresh mozzarella balls (bocconcini), drained and halved
1/2 cup finely chopped red onion
1/4 cup pine nuts, lightly toasted
1/4 cup fresh basil leaves, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Drain well.
In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and chopped red onion.
In a small bowl, whisk together the basil pesto, olive oil, and lemon juice.
Pour the pesto dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
Season the salad with salt and black pepper to your preference.
Stir in the toasted pine nuts and chopped fresh basil.
Cover the bowl and chill the pesto pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
Serve the salad cold. This recipe is great for meal planning and tastes better after chilling.
Notes
For an even richer flavor, consider making homemade pesto instead of using store-bought.
If you are preparing this for a large event or need a quick lunch option, you can assemble the entire salad a day ahead.
If you are looking for alternatives to traditional pasta, this recipe works well with gluten-free pasta shapes.
This salad pairs well with grilled chicken or fish, making it a complete meal.