Pesto Pasta Summer Salad

Pesto Pasta Salad is a quick and easy side dish packed with fresh basil pesto, mozzarella cheese, tomatoes, and olives. Perfect for BBQs, potlucks, summer gatherings, and meal prep.

Prep Time10

Cook Time15

Chill Time1

Total Time1 25

Servings:

Calories: 229kcal

Author: Karin and Ken

Ingredients

½ box (16 oz) rotini pasta
½ cup basil pesto
1 teaspoon salt
½ teaspoon pepper
1 tablespoon lemon juice
3 tablespoons olive oil
1 ½ cups cherry tomatoes or grape tomatoes, halved
1 cup mozzarella cubes or mozzarella pearls
3 tablespoons sliced black olives
¼ cup grated parmesan or shredded parmesan
Basil for garnish

Instructions

In a large non-stick pot, cook the pasta according to package instructions. Drain and set aside.
In a medium bowl, combine the basil pesto, lemon juice, olive oil, salt, and pepper. Set aside.
In a large bowl, mix the pasta, cherry tomatoes, mozzarella cubes, and black olives.
Add the pesto mixture to the pasta mixture and fold until completely incorporated.
Sprinkle the parmesan over the salad and garnish with basil leaves.
Serve and enjoy!

Notes

Storage: Store in an airtight container in refrigerator for up to 4 days. Ideally, make up to 24 hours ahead and add fresh basil just before serving. Freezing is not recommended as texture changes after thawing.
Prepare the pasta properly: Cook the pasta al dente, rinse it lightly to stop the cooking process, and reserve a little extra pesto in case the pasta absorbs some of the dressing while chilling.
Use fresh, quality ingredients: Fresh pesto, mozzarella, basil, and a squeeze of lemon juice create the best flavor and texture.
Build flavor before serving: Chill the salad before serving, then taste and adjust the salt, pepper, and lemon juice as needed.
Finish with care: Cut ingredients into similar-sized pieces for the best texture and garnish with fresh basil just before serving for the freshest flavor and presentation.

Nutrition