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Pesto Pasta Salad

Pesto Pasta Salad

The ultimate summer dish, Pesto Pasta Salad is a vibrant, flavorful meal that’s perfect for warm days. Packed with fresh ingredients like cherry tomatoes and mozzarella, this salad is not only quick to prepare but also incredibly satisfying. Enjoy it as a light lunch or a delightful side, and you’ll crave it all season long!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5 servings
Course: Salads, Side Dishes
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces farfalle pasta whole wheat or white
  • 3/4 cup basil pesto homemade or store bought
  • 2 cups cherry tomatoes halved (I use half red and half yellow)
  • 2 mini cucumbers sliced
  • 3 ounces fresh mozzarella cheese cut into 1/2-inch cubes
  • 1/4 cup freshly grated parmesan cheese

Equipment

  • Grater
  • Wooden Spoon
  • Chef's Knife

Method
 

  1. Cook pasta according to package instructions. Drain and rinse with cold water.
  2. Add pasta to a large bowl and stir in pesto.
  3. Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with parmesan cheese. Garnish with fresh cracked pepper, if desired.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
  • Freezing: This salad is best enjoyed fresh, but you can freeze the components separately.
  • Pairing: Serve alongside grilled chicken or fish for a complete meal.
  • Variation: Add roasted vegetables like zucchini or bell peppers for a smoky flavor.
  • Herbs: Experiment with different herbs like arugula or spinach for a unique twist on the classic flavors.