why make this recipe
This pasta salad with basil pesto is quick, fresh, and full of flavor. It uses simple ingredients and needs little hands-on time. If you like quick pasta dishes, you might also try a hearty chicken parmesan with alfredo sauce for a warm main to pair with this salad.
introduction
This dish mixes cooked pasta with bright basil pesto, sweet cherry tomatoes, and soft mozzarella. It tastes great chilled or at room temperature. You can make it ahead for picnics, lunches, or easy dinners.
how to make Pasta Salad with Basil Pesto
Cook the pasta, cool it, and mix it with pesto, tomatoes, and mozzarella. Add olive oil, salt, and pepper, then toss gently. Chill or serve right away.
Ingredients :
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Directions :
- Cook the pasta according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, basil pesto, cherry tomatoes, and mozzarella.
- Drizzle with olive oil and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil leaves and serve chilled or at room temperature.
how to serve Pasta Salad with Basil Pesto
Serve chilled or at room temperature. It goes well as a side or a light main. Add grilled chicken or a slice of crusty bread to make it a full meal.
how to store Pasta Salad with Basil Pesto
Put the salad in an airtight container. Store in the fridge for up to 3 days. Stir gently before serving. If the pasta absorbs sauce, add a little extra olive oil or a spoon of pesto to refresh it.
tips to make Pasta Salad with Basil Pesto
- Cook pasta al dente so it keeps its texture when chilled.
- Rinse with cold water to stop cooking and cool fast.
- Use fresh pesto for bright flavor, or use good jarred pesto in a pinch.
- Cut tomatoes and mozzarella into similar sizes for even bites.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Add cooked chicken, shrimp, or chickpeas for more protein.
- Toss in arugula or spinach for more greens.
- Use sun-dried tomatoes or roasted red peppers for a different flavor.
- Swap mozzarella for feta or goat cheese for a tangy twist.
FAQs
Q: Can I use a different type of pasta?
A: Yes. Rotini, penne, fusilli, or any short pasta works well.
Q: Can I make this ahead of time?
A: Yes. Make it a few hours ahead and chill. For best texture, eat within 1–2 days.
Q: Is store-bought pesto okay?
A: Yes. Good quality store-bought pesto works fine if you do not have fresh.
Q: Can I freeze this salad?
A: Freezing is not recommended. The texture of fresh tomatoes and mozzarella will change.
Pasta Salad with Basil Pesto
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
This quick and fresh pasta salad is tossed with basil pesto, cherry tomatoes, and mozzarella, perfect for picnics or easy dinners.
Ingredients
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, basil pesto, cherry tomatoes, and mozzarella.
- Drizzle with olive oil and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil leaves and serve chilled or at room temperature.
Notes
Store in an airtight container in the fridge for up to 3 days. Stir gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
