Pesto Pasta Salad: A Terrific 30-Minute Recipe for Busy Nights
This easy pesto pasta salad is made with fresh basil pesto, tender pasta, juicy cherry tomatoes, and creamy mozzarella for a refreshing dish perfect for lunch or potlucks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 pound pasta, such as cavatelli or penne
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, cut into small bite-sized pieces
- 1/2 cup finely chopped red onion
- 1/4 cup chopped pepperoncini
- 1/4 cup finely chopped parsley
- 3 cups fresh basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta and cook until tender according to package directions. Drain and rinse well under cold water to cool.
2. While the pasta cooks, prepare the pesto. In a food processor, combine basil leaves, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and black pepper. Process until smooth and creamy. Set aside.
3. In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, mozzarella, red onion, pepperoncini, and parsley.
4. Toss everything together until well combined. Taste and adjust seasoning if needed.
5. Refrigerate for at least 30 minutes before serving for best flavor.
Notes
Chill before serving: Pasta salad tastes even better after resting in the refrigerator for at least 30 minutes.
Make ahead: This salad can be prepared a day in advance and stored in an airtight container in the refrigerator.
Pasta choice: Short pasta shapes like penne, cavatelli, or rotini work best for holding the pesto sauce.
Find it online: https://cookingwithramsay.com/pesto-pasta-salad/