Summer Pesto Pasta Salad (Printer-Friendly Layout)
Garden-fresh basil meets picnic season in this vibrant cold pasta with cherry tomatoes and creamy mozzarella.
# Ingredients You'll Need:
→ Pasta Base
01 -
340g short pasta (fusilli, rotini, or penne)
→ Fresh Components
02 -
1 cup cherry tomatoes, halved
03 -
1 cup mozzarella pearls or diced fresh mozzarella
04 -
Fresh basil leaves, for garnish
→ Dressing
05 -
½ cup basil pesto (homemade or store-bought)
06 -
2 tbsp olive oil
07 -
¼ cup grated Parmesan cheese (optional)
08 -
Salt and black pepper, to taste
# Step-by-Step Instructions:
01 -
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool completely.
02 -
In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella pearls.
03 -
Add the basil pesto, olive oil, and Parmesan cheese (if using) to the bowl. Toss gently until all ingredients are evenly coated with the dressing.
04 -
Season with salt and freshly ground black pepper to taste. Garnish with torn fresh basil leaves just before serving.
# Extra Tips and Tricks:
01 -
This pasta salad improves in flavor when made ahead, making it perfect for picnics and gatherings.
02 -
Serve chilled or at room temperature for best flavor.