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Pesto Pasta Salad

Serving Size

3-4

Ingredients

  • 4 cups uncooked pasta (such as rotini or bowtie)
  • 1 jar prepared pesto (about 6-8 oz)
  • 2 cups cherry tomatoes, halved
  • 8 oz mozzarella pearls or cubed mozzarella
  • Salt and pepper, to taste
  • Extra virgin olive oil (if needed)

Directions

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse with cool water to stop the cooking process.
  • Cool the Pasta: Transfer the pasta to a large mixing bowl and let it cool to room temperature.
  • Mix the Salad: Stir in the pesto until the pasta is evenly coated. Add the halved cherry tomatoes and mozzarella, tossing gently to combine.
  • Adjust Seasoning: Taste and season with salt and pepper as needed. If the pasta seems dry, drizzle in extra virgin olive oil and mix again.
  • Chill and Serve: Cover and refrigerate for at least 30 minutes before serving for best flavor. Serve cold or at room temperature.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. More Protein/Meal: Add shredded or grilled chicken and a sprinkle of Parmesan for extra protein. Make it Nut-Free: Check the pesto ingredients or make your own nut-free version using sunflower or pumpkin seeds instead of pine nuts. Extra Greens: Toss in a handful of baby spinach or arugula for added nutrients.

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