Description
This pesto pasta salad is a fresh, vibrant, and easy dish made with tender pasta, rich basil pesto, juicy cherry tomatoes, and creamy mozzarella. Perfect for picnics, quick lunches, or light dinners, this recipe delivers bold flavors with minimal effort.
Ingredients
Scale
- 300g pasta (fusilli or bowtie)
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 150g mozzarella balls
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 cup black olives, sliced
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain the pasta and rinse lightly with cool water.
- Let the pasta cool slightly before transferring to a large bowl.
- Add the pesto and toss until evenly coated.
- Add cherry tomatoes, mozzarella, and olives.
- Drizzle olive oil and sprinkle Parmesan cheese.
- Season with salt and pepper to taste.
- Mix well and chill for 20 minutes before serving.
Notes
Use high-quality basil pesto for the best flavor. You can add grilled chicken or toasted pine nuts for extra texture. Store leftovers in the fridge for up to 3 days and refresh with a drizzle of olive oil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg