Description
A vibrant and refreshing pasta salad bursting with flavor, perfect for picnics and gatherings.
Ingredients
- 8 ounces short pasta (fusilli or penne)
- 1 cup pesto (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup cucumbers, chopped
- 1/2 cup feta or mozzarella, crumbled or cubed
- Drizzle of olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- Combine the cooled pasta with pesto in a large mixing bowl, stirring well to coat.
- Add cherry tomatoes, bell peppers, cucumbers, and cheese, gently folding until mixed.
- Season with salt and pepper, and drizzle with olive oil if desired.
- Let the salad sit for at least 30 minutes to meld flavors before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Best enjoyed cold.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean