Description
A vibrant, fresh pasta salad loaded with pesto, mozzarella, cherry tomatoes, and herbs. Ready in 25 minutes, this Italian-inspired dish is perfect for summer gatherings and effortless weeknight meals.
Ingredients
1 pound pasta (penne, fusilli, or cavatelli)
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, cut into small cubes
1/2 cup red onion, finely chopped
1/3 cup black olives
1/2 cup prepared pesto (or homemade)
2 tablespoons fresh basil, chopped
Salt and black pepper to taste
Instructions
Cook pasta in salted water until al dente (10-12 minutes);
Drain and rinse with cold water to cool
In a large bowl, combine pasta, cherry tomatoes, mozzarella, red onion, olives, and basil
Whisk pesto with 1 tablespoon olive oil (if not already in pesto) and pour over the salad
Toss gently to coat evenly
Season with salt and pepper
Notes
Use gluten-free pasta for dietary needs
Store in airtight container in fridge for up to 2 days
Pesto can be freshly made or store-bought
Add grilled zucchini or roasted red peppers for extra flavor
- Prep Time: 15
- Cook Time: 12
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired American