Pesto Pasta Salad
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(5)
Ingredients
8 to 10 servings
- 1 pound uncooked pasta (I used rotini)
- 2/3 cup (6 ounces) basil pesto
- 1 (12-ounce) jar artichoke hearts, drained
- 8 ounces mini mozzarella balls
- 2 large handfuls baby arugula
- 2/3 cup sliced Kalamata olives
- 2/3 cup sliced pepperoncini peppers
- 2/3 cup sun-dried tomatoes in olive oil, drained
- 1/2 cup toasted pine nuts or sliced almonds
- freshly-grated Parmesan, for serving
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Preparation
Chef’s notes
Add meat:
Chopped salami, shredded chicken, grilled shrimp or even pepperoni would all be delicious additions to this pasta salad.
Add in other fun stuff:
Roasted red peppers (or fresh bell peppers), sliced red onion, cucumber, broccoli, chickpeas, and/or capers would also be fun additions.
Use basil vinaigrette:
This simple basil vinaigrette would also be a delicious (and vegan) alternative to pesto.
Use a different cheese:
Feel free to use crumbled feta or goat cheese in place of the mozzarella.
Make it gluten-free:
Just be sure to use gluten-free pasta.
Make it vegan:
Omit the mozzarella and be sure to use a pesto recipe that is dairy-free.
Make it spicy:
Feel free to add in a few shakes of crushed red pepper flakes to kick up the heat a bit.