In this fresh, easy side dish, pasta is tossed with fresh mozzarella, juicy tomatoes, and basil in a quick creamy pesto dressing. It’s perfect for cookouts, picnics, and parties or an easy lunch or dinner!
An Easy Meal or Side Dish
Make ahead, chill, and serve when ready. Easy peasy! This salad is pretty to look at and delicious. Enjoy as a meatless main dish or serve with grilled chicken or bay shrimp. Potluck perfect, this easy meal is a favorite at BBQs and get-togethers, too.
Ingredients for Pesto Pasta Salad
Pasta—Choose pasta with ridges, twists, or tubes for the dressing to cling to. Cavatappi (corkscrew), farfalle (bow-tie), penne, fusilli, or rotini are all excellent choices for this salad. Dressing—The dressing is a simple combination of pesto sauce, mayonnaise, and red wine vinegar. Store-bought pesto makes this dish easy, but if you have a garden with fresh basil, homemade pesto is easy to make. Cheese—Bocconcini are small fresh mozzarella balls that can be found in almost any grocery store. A large ball of fresh mozzarella can also be cubed and used in this recipe, or crumbled feta cheese can be used in place. Add-Ins—Grape or cherry tomatoes add freshness, while sundried tomatoes and olives add flavor to this pasta salad recipe. Variations—Add your summertime favorites, such as corn off the cob, fresh spinach, red onion, or diced cucumbers. Top with cubes of fresh avocado.
How to Make Pesto Pasta Salad
Make Ahead & Leftovers
To make ahead, prepare all ingredients a day or two ahead of time and store them separately. Toss together a few hours before serving.
Leftover pesto pasta salad should be stored in an airtight container in the refrigerator. If using homemade pesto, it can be stored for up to three days.
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