Description
A refreshing and flavorful pasta salad loaded with pesto, tomatoes, mozzarella, and greens, perfect for summer BBQs, lunches, and more.
Ingredients
Pasta and Dressing
- 12-16 oz Short pasta (Penne, Cavatelli, Fusilli, or other short pasta)
- 3/4 cup Basil pesto (Homemade or store-bought)
- 1 squeeze Lemon juice (Freshly squeezed to enhance flavor)
- 1 tsp Salt (To taste)
- 1 tsp Black pepper (To taste)
Add-Ins
- 1 cup Cherry tomatoes, halved
- 8 oz Fresh mozzarella pearls (Or chopped mozzarella)
- 2 cups Baby spinach or arugula (Optional but recommended)
- 1/4 cup Thinly sliced red onion (A little goes a long way)
- 1/4 cup Parmesan, grated
- 1-2 tbsp Mayo or Greek yogurt (For added creaminess, optional)
Instructions
Cooking Pasta
- Cook the pasta in salted water until just done. Do not overcook as it will soften more once it chills.
- Drain and rinse the pasta briefly with cool water to stop the cooking process and prevent a gummy texture.
Mixing Ingredients
- Toss the warm pasta with a couple spoonfuls of pesto to allow the pasta to absorb the flavor.
- Add the remaining pesto and mix in cherry tomatoes, mozzarella, spinach, red onion, and parmesan.
- Squeeze a little lemon juice over the mixture, add pepper, and taste for salt.
- Chill for at least 30 minutes before serving to let flavors settle.
Notes
Add a splash of olive oil or extra pesto before serving if the salad looks dry. Keep delicate greens like arugula separate until serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad, Side Dish
- Cuisine: Italian, Mediterranean