Description
A delightful pasta salad that combines the fresh, vibrant flavor of pesto with hearty pasta and crunchy vegetables, perfect for any occasion.
Ingredients
- 12 oz pasta (fusilli, penne, or farfalle)
- 1 cup pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, chopped
- 1 cup mozzarella balls (optional)
- ½ cup Parmesan cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta with pesto, mixing well to coat the pasta evenly.
- Add the cherry tomatoes, cucumbers, bell peppers, and mozzarella balls to the pasta.
- Drizzle with a little olive oil and season with salt and pepper. Toss gently to combine all the ingredients.
- Allow the salad to chill in the refrigerator for about 30 minutes to let the flavors meld before serving.
Notes
Substitute vegetables based on seasonal availability. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian