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Easy Pesto Pasta Salad

A refreshing and flavorful pasta salad with cherry tomatoes, mozzarella, and vibrant pesto, perfect for quick meals and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 2 cups cooked pasta (e.g., rotini or fusilli) Cook according to package instructions until al dente.
  • 1/4 cup pesto sauce Use your favorite store-bought or homemade pesto.
Vegetables and Cheese
  • 1 cup cherry tomatoes, halved Rinse before cutting.
  • 1/2 cup mozzarella balls, halved Can substitute with diced mozzarella.
Seasoning and Garnish
  • to taste Salt and pepper Adjust according to your preference.
  • to taste Fresh basil leaves for garnish Add for flavor and color.

Method
 

Cooking the Pasta
  1. Begin by boiling water in a large pot. Once boiling, add 2 cups of pasta and cook according to package instructions until al dente (typically around 8-10 minutes). Drain well and let it cool slightly.
Preparing the Vegetables
  1. While the pasta is cooking, rinse and halve the cherry tomatoes. You'd want them to be bite-sized for easier mixing!
Mixing the Salad
  1. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, and halved mozzarella balls. Add the pesto sauce and toss gently until everything is well-coated.
Seasoning
  1. Sprinkle salt and pepper to taste. Don’t hesitate to taste and adjust the seasoning if needed.
Garnishing and Serving
  1. Finish by adding fresh basil leaves for a pop of color and extra flavor. Your Easy Pesto Pasta Salad is ready to serve!

Notes

For substitutions, consider using whole wheat pasta or diced bell peppers. Serve shortly after preparation to retain color and texture. Store leftovers in an airtight container for up to 3 days and freeze if necessary, but the texture may alter.