Recipes|Featured Main
Pesto Pasta Salad
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT25M10 Minutes
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Yield:6-8 Servings
Ingredients
- 1 (16 ounces) box short cut pasta
- Olive Oil
- 1 cup pesto
- 8 ounces fresh mozzarella, diced (or ciliegine or pearls)
- 1 pint cherry tomatoes, halved
- Optional additions:
- 1 cup red or yellow bell pepper, sliced
- 1 cup chopped spinach
- 1 cup zucchini, chopped
- ½ red onion, chopped
- ½ cup artichoke hearts
- ½ cup olives
- 1 cup broccoli florets
- 1 cup canned beans, rinsed (cannellini or garbanzo)
- Cooked chicken or shrimp
- 1 (453.59g) box short cut pasta
- Olive Oil
- 236.59ml pesto
- 226.8g fresh mozzarella, diced (or ciliegine or pearls)
- 0.57L cherry tomatoes, halved
- Optional additions:
- 236.59ml red or yellow bell pepper, sliced
- 236.59ml chopped spinach
- 236.59ml zucchini, chopped
- 0.5 red onion, chopped
- 118.29ml artichoke hearts
- 118.29ml olives
- 236.59ml broccoli florets
- 236.59ml canned beans, rinsed (cannellini or garbanzo)
- Cooked chicken or shrimp
Pasta salad is the best! A superstar side dish, backyard BBQ mainstay or even a main course. Pesto, fresh mozzarella and ripe tomato make this summer staple come alive.
Preparation
STEP 1
Bring a large pot of salted water to a boil. Cook pasta per package instructions. Strain. Add pasta to a large bowl and coat lightly in olive oil. Set aside to cool.
STEP 2
While pasta cooks prep your mozzarella, tomatoes, and any other ingredients of your choice.
STEP 3
Toss pasta with pesto and all your toppings. Serve immediately or refrigerate until ready to use. Good eaten and enjoyed for up to 3 days.