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Delicious Easy Pesto Pasta Salad with fresh basil, cherry tomatoes, and mozzarella.

Pesto Pasta Salad

A quick and refreshing cold pasta salad, perfect for hot summer days, featuring pesto and fresh vegetables for a homemade touch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz Pasta (rotini, fusilli, bowties, or penne) Choose your favorite type.
  • 1 cup Basil pesto Store-bought or homemade.
Vegetables
  • 1 cup Cherry tomatoes (halved) For a juicy component.
  • 1 cup Cucumbers (diced) Add crunch.
Cheese and Add-ins
  • 1 cup Parmesan (shredded) For a salty touch.
  • 1 cup Optional protein (shredded chicken or chickpeas) Optional for added protein.
Seasonings
  • 1 tbsp Salt For boiling pasta.
  • 1 tbsp Black pepper To taste.
  • 1 tbsp Lemon juice For brightness.

Method
 

Preparation
  1. Boil salted water and cook the pasta until just tender, avoiding overcooking.
  2. Drain the pasta and rinse it under cool water to stop cooking and chill it quickly.
Mixing
  1. In a large bowl, combine the cooled pasta with pesto, starting with a few spoonfuls.
  2. Stir in the tomatoes, cucumbers, parmesan, and optional protein. Season with salt, pepper, and lemon juice.
Chilling
  1. Cover and chill in the fridge for at least 30 minutes before serving, adjusting seasoning and adding more pesto if desired.

Notes

Keep a little extra pesto on hand to add before serving, as pasta absorbs sauce while resting. This dish can be made 2 to 24 hours ahead for optimal flavors, and it stores well for about 3 to 4 days in the fridge.