Pesto Pasta Salad

This pesto pasta salad is pasta with mozzarella cheese, olives, tomatoes and pine nuts, all tossed with fresh basil pesto. An easy side dish that's perfect for a potluck or picnic.

Course Salad

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 423kcal

Author Sara Welch

Ingredients

12 ounces corkscrew pasta or any short pasta type
1 cup refrigerated basil pesto
1 1/2 cups cherry tomatoes halved
1 1/2 cups fresh mozzarella balls halved
1/2 cup kalamata olives pitted and halved
1/4 cup toasted pine nuts plus more for garnish
1/4 cup diced red onion
1/4 cup chopped parsley plus more for garnish

Instructions

Cook the pasta in salted water according to package directions.
Drain the pasta and run cold water over the pasta to cool it down.
Place the pasta in a large bowl along with the cherry tomatoes, mozzarella balls, olives, pine nuts, red onion and parsley.
Pour the pesto over the top and toss to coat evenly.
Serve, topped with additional pine nuts and parsley for garnish.

Notes

Go for the fresh pesto in the refrigerated section, it has much better and bolder flavor than the shelf stabled jarred pesto. Some of the brands I like are Kirkland (Costco), Rana and Three Bridges.
This salad will stay fresh in the refrigerator for up to 3 days in an airtight container.

Nutrition