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Pesto Pasta Salad

Pesto Pasta Salad
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This vibrant and fresh Pesto Pasta Salad combines tender pasta with herbaceous basil pesto, crisp cherry tomatoes, fresh mozzarella or feta, and aromatic basil leaves. Ready in under 20 minutes, it’s a quick, flavorful dish perfect for lunches, potlucks, or light dinners. With easy customization options and a bright, summery flavor profile, this salad is sure to be a crowd-pleaser.

Ingredients

Scale

Pasta

  • 8 oz rotini or penne pasta

Salad Components

  • 1/2 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 4 oz fresh mozzarella, cubed (or 4 oz feta cheese)
  • 1/4 cup fresh basil leaves, torn

Dressing & Seasoning

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions until al dente. Drain and immediately rinse under cold water to stop the cooking process and cool the pasta.
  2. Prepare the Vegetables and Cheese: While the pasta cooks, halve the cherry tomatoes and tear the fresh basil leaves into bite-sized pieces. If using fresh mozzarella, cut it into small cubes or tear into chunks.
  3. Combine Ingredients: In a large bowl, toss the cooled pasta with basil pesto, cherry tomatoes, mozzarella, and fresh basil. Drizzle with olive oil and lemon juice, then mix thoroughly until everything is evenly coated.
  4. Season and Chill: Season with salt and freshly ground black pepper to taste. Cover and refrigerate the salad for 15 to 30 minutes to allow flavors to meld before serving.

Notes

  • Choose smaller pasta shapes like rotini or penne for best pesto adherence.
  • Do not overcook pasta; al dente texture helps maintain the salad’s firmness.
  • Rinse pasta under cold water and drain well to avoid a watery salad.
  • Use fresh or good quality store-bought pesto for optimal flavor.
  • Adjust seasoning last by tasting and tweaking salt, pepper, and lemon juice.
  • Optional garnishes: grated parmesan, extra torn basil leaves, toasted pine nuts.
  • Salad holds well in the fridge for up to 3 days and can be made ahead.
  • Not recommended to freeze due to texture changes of fresh basil and cheese.

Nutrition

Keywords: Pesto pasta salad, basil pesto salad, quick pasta salad, vegetarian pasta salad, summer pasta salad

Find it online: https://sophiespace.com/pesto-pasta-salad/