This Pasta Salad with Pesto is the perfect quick and refreshing dish that combines the delightful flavors of pesto, fresh vegetables, and creamy mozzarella. Whether served as a side dish, a light meal, or a potluck favorite, it’s incredibly easy to make and bursting with flavor. The bright, herby pesto coats the pasta and vegetables, making every bite a delicious treat!
Why You’ll Love This Recipe
This Pasta Salad with Pesto is packed with vibrant, fresh ingredients like juicy tomatoes, mini mozzarella pearls, and aromatic basil. The pesto adds a burst of herby flavor that complements the pasta perfectly. With only a few simple steps and minimal prep time, you can whip up this dish in under 15 minutes. It’s a versatile recipe that you can easily customize to suit your tastes. Perfect for warm weather, picnics, or any occasion where you need a light and flavorful dish!
Ingredients
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1 pound rotini pasta, cooked according to package instructions
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16 ounces grape tomatoes, chopped
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1 cup prepared pesto (store-bought or homemade)
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⅓ cup fresh Italian parsley, chopped
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8 ounces mini mozzarella pearls
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Salt, to taste
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Black pepper, to taste
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⅓ cup red onion, finely chopped
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Parmesan cheese, freshly grated, for garnish
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Fresh basil leaves, torn for garnish
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Optional: 1 tablespoon balsamic vinegar or lemon juice for added tang
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the Pasta:
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Cook the rotini pasta according to the package instructions. Once done, drain and set aside to cool for a few minutes.
Prepare the Salad:
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In a large mixing bowl, combine the cooked pasta, chopped grape tomatoes, pesto, fresh parsley, mini mozzarella pearls, salt, and black pepper. Toss gently to combine.
Add the Red Onion:
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Stir in the chopped red onion and toss again until everything is evenly mixed.
Adjust the Seasonings:
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Taste the salad and adjust the seasoning with additional salt and pepper if needed. For a little extra tang, drizzle in 1 tablespoon balsamic vinegar or squeeze in some fresh lemon juice.
Garnish and Serve:
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Garnish the pasta salad with freshly grated Parmesan cheese and torn fresh basil leaves. You can also drizzle a little more pesto on top for extra flavor.
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Serve the salad chilled or at room temperature as a side dish or a light meal.
Storage:
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Store in an airtight container in the fridge for up to 5 days.
Servings and Timing
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Servings: 4
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Prep Time: 5 minutes
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Cook Time: 8 minutes
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Total Time: 13 minutes
Tips & Variations
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Add Protein: For a more filling meal, add grilled chicken, shrimp, or tofu for some extra protein.
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Veggie Add-ins: You can also toss in some sliced cucumber, olives, or roasted red peppers for extra texture and flavor.
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Make It Creamy: If you like a creamier texture, mix in a little Greek yogurt or sour cream with the pesto.
Storage/Reheating
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Storage: Store the pasta salad in an airtight container in the fridge for up to 5 days.
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Reheating: This salad is best served chilled or at room temperature, so no reheating is necessary.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any type of pasta you like, such as penne, fusilli, or farfalle. Just make sure to cook it according to the package instructions.
2. Can I make the pesto from scratch?
Yes, making your own pesto is simple and adds a fresh touch. Just blend basil, garlic, pine nuts (or other nuts like walnuts), Parmesan, and olive oil to make your own pesto.
3. Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made ahead of time and stored in the fridge for up to 5 days. The flavors will continue to meld as it sits.
4. Can I use a different cheese?
Yes, you can substitute mini mozzarella pearls with other cheeses like feta, goat cheese, or cubed cheddar, depending on your preference.
5. Can I make this pasta salad vegan?
Yes, to make this recipe vegan, use dairy-free pesto and skip the mozzarella pearls or use vegan cheese instead.
6. Can I add grilled vegetables to the salad?
Yes, grilled vegetables like zucchini, bell peppers, or eggplant would make a great addition to this pasta salad for more flavor and texture.
7. Can I use store-bought pesto?
Yes, store-bought pesto works great and can save you time. Just make sure to choose a high-quality pesto for the best flavor.
8. Can I freeze this pasta salad?
Pasta salads with fresh ingredients like tomatoes and mozzarella are best enjoyed fresh and not frozen, as the texture may change upon thawing.
9. Can I use a different type of vinegar?
If you don’t have rice vinegar, you can substitute with apple cider vinegar or white vinegar for a slightly different flavor.
10. Can I add more spices to the salad?
Absolutely! You can add red pepper flakes for some heat, Italian seasoning, or fresh cracked black pepper for extra flavor.
Conclusion
This Pasta Salad with Pesto is a quick and delicious dish that’s perfect for a light meal or a side dish. With the fragrant pesto, juicy tomatoes, and creamy mozzarella, every bite is bursting with fresh flavors. Whether you make it for a picnic, a family dinner, or a quick weeknight meal, this salad will become a favorite in your recipe rotation!
Print
Pasta Salad with Pesto
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and vibrant pasta salad with rotini, grape tomatoes, mini mozzarella, and a delicious pesto dressing, perfect for a light meal or side dish.
Ingredients
- For the Salad:
- 1 pound rotini pasta, cooked according to package instructions
- 16 ounces grape tomatoes, chopped
- 1 cup prepared pesto (store-bought or homemade)
- ⅓ cup fresh Italian parsley, chopped
- 8 ounces mini mozzarella pearls
- Salt, to taste
- Black pepper, to taste
- ⅓ cup red onion, finely chopped
- Parmesan cheese, freshly grated, for garnish
- Fresh basil leaves, torn for garnish
- Optional:
- 1 tablespoon balsamic vinegar or lemon juice for added tang
Instructions
- Cook the Pasta: Cook the rotini pasta according to the package instructions. Once done, drain and set aside to cool for a few minutes.
- Prepare the Salad: In a large mixing bowl, combine the cooked pasta, chopped grape tomatoes, pesto, fresh parsley, mini mozzarella pearls, salt, and black pepper. Toss gently to combine.
- Add the Red Onion: Stir in the chopped red onion and toss again until everything is evenly mixed.
- Adjust the Seasonings: Taste the salad and adjust the seasoning with additional salt and pepper if needed. If you want a little extra tang, drizzle in 1 tablespoon balsamic vinegar or a squeeze of lemon juice.
- Garnish and Serve: Garnish the pasta salad with freshly grated Parmesan cheese and torn fresh basil leaves. You can also drizzle a little more pesto on top for extra flavor. Serve the salad chilled or at room temperature as a side dish or a light meal.
Notes
- Add Protein: For a more filling meal, add grilled chicken, shrimp, or tofu for some extra protein.
- Veggie Add-ins: You can also toss in some sliced cucumber, olives, or roasted red peppers for extra texture and flavor.
- Make It Creamy: If you like a creamier texture, mix in a little Greek yogurt or sour cream with the pesto.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
