why make this recipe
This pasta salad is quick, bright, and fresh. It uses basil pesto, ripe tomatoes, and soft mozzarella for a tasty mix. You can make it ahead and bring it to picnics or dinners.
introduction
This simple Pasta Salad with Basil Pesto blends familiar flavors into one easy dish. If you want a light dessert after this, try a creamy chia pudding with coconut milk that pairs well with a fresh meal.
how to make Pasta Salad with Basil Pesto
- Cook pasta, cool it, and mix with pesto.
- Add cherry tomatoes and mozzarella.
- Drizzle olive oil, then toss gently.
- Season with salt and pepper.
- Garnish with basil and serve chilled or at room temperature.
Ingredients :
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Directions :
- Cook the pasta according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, basil pesto, cherry tomatoes, and mozzarella.
- Drizzle with olive oil and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil leaves and serve chilled or at room temperature.
how to serve Pasta Salad with Basil Pesto
Serve it cold or at room temperature. Use a large bowl or individual plates. Add extra basil leaves on top. It pairs well with grilled meat or a light soup.
how to store Pasta Salad with Basil Pesto
Put the salad in an airtight container. Keep it in the fridge for up to 3 days. If it looks dry, stir in a little extra olive oil before serving.
tips to make Pasta Salad with Basil Pesto
- Rinse pasta with cold water to stop cooking and cool fast.
- Use good pesto for strong flavor.
- Cut tomatoes and mozzarella into similar sizes so every bite is balanced.
- Taste and add salt slowly; pesto can be salty.
- Let the salad sit 10–15 minutes before serving so flavors meld.
variation (if any)
- Add cooked chicken or shrimp for more protein.
- Use whole wheat or gluten-free pasta as needed.
- Toss in sliced olives or roasted red peppers for extra flavor.
- Swap mozzarella for feta for a tangy twist.
FAQs
Q: Can I use store-bought pesto?
A: Yes. Store-bought pesto works well and saves time.
Q: Can I make this ahead?
A: Yes. Make it the day before and chill. Toss lightly before serving.
Q: Will the mozzarella release water?
A: Fresh mozzarella can release a little liquid. Drain and pat it dry if needed.
Q: Can I serve this warm?
A: You can, but it tastes best chilled or at room temperature.
Q: How long will it keep?
A: Keep it in the fridge up to 3 days in an airtight container.
Pasta Salad with Basil Pesto
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
This quick and fresh pasta salad features basil pesto, ripe tomatoes, and soft mozzarella, making it perfect for picnics or dinners.
Ingredients
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, basil pesto, cherry tomatoes, and mozzarella.
- Drizzle with olive oil and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil leaves and serve chilled or at room temperature.
Notes
Rinse pasta with cold water to stop cooking quickly. Use good quality pesto for a stronger flavor. Let the salad sit for 10-15 minutes before serving for the best flavor fusion.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
