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Pesto Pasta Salad Recipe

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Pesto Pasta Salad is a fresh Italian-inspired dish made with tender pasta, basil pesto, juicy tomatoes, creamy mozzarella, greens, and Parmesan. Serve it chilled or at room temperature for an easy lunch, side dish, picnic, or potluck.

Ingredients

  • Short pasta, such as rotini, fusilli, or penne
  • Basil pesto
  • Cherry or grape tomatoes
  • Fresh mozzarella pearls
  • Baby spinach or arugula
  • Red onion
  • Grated Parmesan cheese
  • Pine nuts, optional
  • Fresh basil leaves
  • Fresh lemon juice
  • Salt
  • Black pepper

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
  2. Drain the pasta well and let it cool. Avoid overcooking because slightly firm pasta holds its texture better in the salad.
  3. While the pasta cools, halve the cherry tomatoes, thinly slice the red onion, and prepare the spinach or arugula.
  4. Place the cooled pasta in a large mixing bowl. Add the basil pesto and toss until the pasta is evenly coated.
  5. Add the tomatoes, mozzarella, red onion, spinach or arugula, Parmesan, and fresh basil.
  6. Gently toss until the vegetables and cheese are evenly distributed without crushing the tomatoes or mozzarella.
  7. Add fresh lemon juice and season to taste with salt and freshly ground black pepper.
  8. If using pine nuts, sprinkle them over the salad just before serving.
  9. Serve immediately at room temperature or refrigerate until ready to serve.

Notes

  • Rotini, fusilli, farfalle, and penne are all good choices because their shapes hold the pesto well.
  • Add diced, shredded, or grilled cooked chicken for a heartier salad.
  • Chickpeas or white beans can be added for additional vegetarian protein and texture.
  • Cucumber, roasted red peppers, artichoke hearts, olives, zucchini, broccoli, and sun-dried tomatoes make flavorful additions.
  • Fresh mozzarella can be replaced with feta, goat cheese, or another mild cheese.
  • For a nut-free version, use nut-free pesto and omit the pine nuts. Toasted breadcrumbs or sunflower seeds can provide extra crunch.
  • The salad can be prepared several hours or a day ahead. Reserve a little pesto to stir in shortly before serving for the freshest flavor.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • If the pasta absorbs the pesto during storage, stir in additional pesto or a small drizzle of olive oil before serving.
  • Serve chilled or at room temperature rather than reheating. Let refrigerated portions stand for about 15 minutes before serving if desired.
  • Freezing the assembled salad is not recommended because the tomatoes, leafy greens, and mozzarella can lose their texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/pesto-pasta-salad-recipe/