Description
A refreshing and easy Pesto Pasta Salad, perfect for warm days and gatherings, featuring creamy basil pesto, cherry tomatoes, and mozzarella.
Ingredients
Scale
- 8 ounces pasta (such as rotini or penne)
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls (bocconcini)
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the cooked pasta, basil pesto, cherry tomatoes, mozzarella balls, and pine nuts.
- Toss everything together until well mixed, ensuring each piece is coated in the luscious pesto sauce.
- Season with salt and pepper to taste, adjusting to your preference.
- Garnish with fresh basil leaves before serving. Serve chilled or at room temperature.
Notes
This pasta salad can be made a day in advance. Leftovers can be kept in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg