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Brighten up your mealtime with this vibrant Pesto Pasta Salad, a dish brimming with fresh flavors and lively colors. This recipe combines the aromatic punch of basil pesto with the crispness of fresh vegetables and the hearty texture of pasta, creating a salad that’s as delightful to look at as it is to eat.
It’s perfect for a quick lunch, a side at dinner, or as a standout dish at your next picnic or potluck.
Whether you’re looking to refresh your salad game or need a reliable go-to for gatherings, this Pesto Pasta Salad promises to deliver on both taste and simplicity. Let’s get into the kitchen and mix up something wonderfully fresh and satisfying!
Pesto Pasta Salad
This Pesto Pasta Salad is a fresh, flavorful side dish that combines al dente pasta with the rich, herbal notes of pesto and a mix of vibrant vegetables. It's the perfect choice for a light meal or a colorful addition to any buffet table.
Ingredients
- 12 oz rotini pasta (or any pasta shape you prefer)
- 1 cup prepared basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup cucumber, diced
- 1/4 cup pine nuts, toasted (optional)
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Avoid overcooking, as the pasta will continue to absorb dressing in the salad.
- Drain the pasta and rinse under cold water to stop the cooking process and remove excess starch. This helps keep the pasta loose for the salad.
- In a large mixing bowl, combine the cooled pasta with the prepared pesto. Mix gently to ensure each piece of pasta is evenly coated.
- Add the halved cherry tomatoes, mozzarella balls, finely chopped red onion, sliced black olives, and diced cucumber to the bowl.
- If using, sprinkle in the toasted pine nuts for added crunch and flavor.
- Toss the salad thoroughly to combine all the ingredients. Taste and then season with salt and pepper according to your preference.
- Cover the bowl with plastic wrap and refrigerate for at least 20 minutes. This chilling time allows the flavors to meld together.
Recipe Notes
Pasta Choice
Short, sturdy pasta shapes like rotini, penne, or farfalle are best for pasta salads as they hold the dressing well and are easy to eat.
Pesto Options
While basil pesto is traditional, feel free to experiment with other types such as sun-dried tomato, arugula, or even kale pesto for a different flavor profile.
Adding Protein
For a heartier dish, consider adding cooked, diced chicken, canned tuna, or white beans.
Storage
This salad can be stored in the refrigerator for up to 3 days. The pasta may absorb some of the pesto over time, so it can be refreshed with a little extra pesto or olive oil before serving if it seems dry.
Frequently Asked Questions
Can I make this Pesto Pasta Salad ahead of time?
Yes, you can make this salad up to a day ahead. Store it in the refrigerator in an airtight container. You might want to reserve some extra pesto to stir through just before serving, as the pasta can absorb the sauce and become a bit dry.
What variations can I make to this recipe?
This salad is quite versatile. For a protein boost, add grilled chicken or chickpeas. You can also swap out the vegetables according to what’s in season or what you have on hand. Arugula, spinach, and bell peppers all make excellent additions.
How can I keep the pasta from absorbing all the pesto?
To prevent the pasta from absorbing too much pesto and becoming dry, ensure the pasta is fully cooled before mixing with the pesto. Additionally, you can toss the pasta with a little olive oil right after cooking to add a protective layer that helps maintain moisture.
This Pesto Pasta Salad is easy to prepare and flexible with ingredients, making it a reliable favorite for meals and gatherings alike.
Enjoy the fusion of tastes and textures that come alive in this delightful dish!
