Description
This fresh Pesto Pasta Salad combines al dente pasta, vibrant basil pesto, cherry tomato halves, mozzarella pearls, and sliced olives. Perfect for quick lunches, picnics, or potlucks, it offers bright herb flavor, creamy texture, and a balanced salty‑sweet profile. Ready in under 30 minutes, it serves four and delivers 350 calories per serving, making it an easy, crowd‑pleasing summer favorite.
Ingredients
Scale
- 2 cups pasta of your choice
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- ½ cup olives, sliced
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, drain and rinse under cold water.
- In a large bowl combine pasta, pesto, tomatoes, mozzarella, olives, and basil.
- Toss gently until evenly coated.
- Season with salt and pepper, chill for 15 minutes before serving.
Notes
- For extra brightness
- add a squeeze of lemon juice. Use gluten‑free pasta for a gluten‑free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No‑Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Pesto Pasta Salad, easy pasta salad, summer salad recipe, quick lunch ideas, basil pesto recipe, vegetarian pasta dishes