This Easy Pesto Pasta Salad is a perfect summer dish! It’s colorful, fresh, and packed with delicious flavors thanks to the tasty pesto sauce and the mix of veggies.
Honestly, who can say no to pasta and pesto? 😄 I love making this salad in a big batch for picnics or just to have in the fridge. It’s quick, easy, and always a hit!
Key Ingredients & Substitutions
Pasta: Rotini is great for this salad because it holds onto the pesto nicely. You could use any pasta shape you prefer, like fusilli, penne, or even gluten-free pasta if you’re avoiding wheat.
Pesto: Fresh basil pesto gives the best flavor, but if you’re short on time, store-bought works just fine! You can also make it nut-free by replacing pine nuts with seeds, like sunflower seeds or pumpkin seeds.
Cherry Tomatoes: I love using juicy cherry tomatoes, but you can swap them for halved grape tomatoes or even diced regular tomatoes. Just make sure they’re ripe for the best taste!
Fresh Mozzarella: Bocconcini adds a lovely creaminess. If you can’t find it, you can use diced fresh mozzarella or even crumbled feta for a different taste.
Nuts: Pine nuts add a nice crunch, but walnuts or even almonds can work in a pinch. If allergies are a concern, you can skip them altogether.
How Do I Cook Pasta Perfectly for Salads?
Cooking pasta just right is key for salads! You want it al dente so it won’t get mushy when mixed with other ingredients. Here’s how to do it:
- Boil a big pot of salted water to ensure flavor. For every liter of water, use about 1 tablespoon of salt.
- Add the pasta and stir occasionally to prevent sticking. Check the package for cooking times.
- Start tasting the pasta a minute or two before the suggested time. It should be firm but not hard when bitten.
- Once ready, quickly drain and rinse with cold water to stop cooking. This also helps keep the pasta from sticking together in the salad!
Enjoy this refreshing and easy-to-make pasta salad all summer long!
Easy Pesto Pasta Salad Recipe for Summer
Ingredients You’ll Need:
- 12 ounces rotini pasta (or any pasta of choice)
- 1 cup prepared basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons pine nuts or chopped walnuts (optional)
- 2 tablespoons fresh basil leaves, chopped (optional)
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons olive oil (optional, for extra moisture)
How Much Time Will You Need?
This delightful pasta salad will take about 15-20 minutes to prepare, plus an extra 30 minutes to chill in the fridge. It’s a quick and easy recipe, ideal for warm summer days!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling a large pot of salted water. Once it’s boiling, add the rotini pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). When it’s ready, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process. Drain well to make sure there’s no excess water.
2. Combine with Pesto:
In a large mixing bowl, combine the cooked pasta with the basil pesto. Toss everything together well so that the pasta is completely coated in the pesto. This will add tons of flavor!
3. Add the Veggies:
Next, add the halved cherry tomatoes, mozzarella balls, and chopped red onion to the bowl. Gently toss everything together to mix in the fresh ingredients without breaking the mozzarella.
4. Incorporate Nuts and Basil:
If you’re using pine nuts or walnuts, sprinkle them in along with the chopped fresh basil. Toss lightly again to combine. These ingredients add a lovely crunch and flavor contrast!
5. Season to Taste:
Now it’s time to taste your pasta salad! Add salt and freshly ground black pepper to enhance the flavors. If you’d like a slightly looser salad, you can drizzle in a bit of olive oil and mix it in.
6. Chill and Serve:
Cover the salad and chill in the refrigerator for at least 30 minutes to let the flavors meld. This is a great step to enhance the taste! Once ready, serve the salad cold or at room temperature. It’s perfect for warm summer gatherings or a light meal!
This vibrant pesto pasta salad combines the herby richness of basil pesto with the sweetness of cherry tomatoes and the creaminess of mozzarella, making it ideal for summer gatherings and easy meal prep! Enjoy your tasty creation! 😄
FAQ for Easy Pesto Pasta Salad Recipe
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds a nutty flavor and a bit more fiber to your salad, while gluten-free pasta works great as a substitute if you’re avoiding gluten. Just follow the cooking instructions provided on the package to ensure it’s cooked to perfection.
How Long Does This Pasta Salad Last in the Fridge?
This salad can last up to 3 days when stored in an airtight container in the refrigerator. If you find the pasta seems a bit dry after a couple of days, simply toss in a little more pesto or olive oil to refresh it!
Can I Add Other Vegetables?
Absolutely! Feel free to customize this recipe with your favorite vegetables. Diced cucumbers, bell peppers, or arugula make great additions. Just make sure to chop everything into bite-sized pieces for easy eating!
Is There a Vegan Option for This Salad?
Yes! You can easily make this salad vegan by using a plant-based pesto and omitting the mozzarella cheese or replacing it with a vegan cheese alternative. It will still be delicious and full of flavor!
