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Pesto Pasta Salad Incredible: 5 Amazing Flavors

Pesto Pasta Salad Incredible
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Pesto Pasta Salad: An Incredible Ultimate Recipe for 5 Amazing Flavors

Ingredients

Scale
  • 8 ounces of pasta (penne, fusilli, or your favorite type)
  • 1 cup of fresh basil pesto (store-bought or homemade)
  • 1 cup of cherry tomatoes, halved
  • 1 cup of mozzarella balls (bocconcini), halved
  • 1 medium cucumber, diced
  • 1/2 cup of black olives, sliced
  • 1/4 cup of grated Parmesan cheese
  • Salt and pepper to taste
  • Olive oil (optional, for drizzling)

Instructions

  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. While the pasta cooks, wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and slice the black olives.
  3. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, cucumber, and black olives.
  4. Spoon the basil pesto over the pasta and vegetables. Toss everything together until well coated.
  5. Sprinkle with grated Parmesan cheese, and season with salt and pepper to taste. Toss again to combine.
  6. If serving immediately, you can drizzle a little olive oil over the salad for added richness. Alternatively, cover and refrigerate for 30 minutes to allow the flavors to meld.
  7. Before serving, give the salad a final toss and adjust the seasoning if necessary.

Notes

  • For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas to the salad.

Nutrition

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