Pesto Pasta Salad

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Two peas & their pod

Total Time

20 mins

Prep Time

10 mins

Cook Time

10 mins

Rating

(6)

Ingredients

16 oz pasta (fusilli, penne, or farfalle)
3/4 cup pesto
2 cups halved cherry or grape tomatoes
8 oz fresh mozzarella bocconcini, small balls
1/4 cup fresh basil, chopped
Kosher salt and black pepper, to taste

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Preparation

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Step 1

Bring a large pot of salted water to a boil and add the pasta. Cook until al dente, according to package directions.

Step 2

Drain the pasta in a colander and rinse well with cold water; drain again and transfer to a large serving bowl.

Step 3

Add the pesto and stir until the pasta is well coated. Stir in the tomatoes, fresh mozzarella, and basil. Season with salt and pepper, to taste. Serve.

Chef’s notes

This pasta salad doesn't require a lot of cooking, making it perfect for hot summer days.

Store the salad in the refrigerator for up to 4 days. Stir in a little extra pesto before serving to freshen it up if needed.

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Seasonal Recipes

Skill Level

other

Pesto Pasta Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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