Pesto Pasta Salad
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.67 out of 5 stars
(6)
Ingredients
8
- 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
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.
Step 4
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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.
