Description
This vibrant Pesto Pasta Salad combines al dente rotini pasta with fresh homemade pesto, juicy cherry tomatoes, creamy baby bocconcini, and crisp red onions. Perfect for a quick, flavorful meal or a refreshing side dish, it can be served immediately or chilled for later enjoyment.
Ingredients
Pasta
- 12 ounces rotini pasta (or fusilli)
Dressing and Mix-ins
- 1 cup pesto (homemade recipe)
- 2 cups cherry tomatoes (halved)
- 1 (12-ounce) container baby bocconcini (mozzarella balls; drained)
- 1/4 cup red onion (sliced)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente. Drain the pasta well and set aside to cool slightly.
- Combine ingredients: In a large bowl, add the drained pasta, pesto, halved cherry tomatoes, baby bocconcini, and sliced red onion. Toss gently until all ingredients are evenly coated with the pesto.
- Serve or refrigerate: Garnish with freshly cracked black pepper if desired. Serve the salad immediately for the freshest flavor, or cover and refrigerate for up to 3 days to let the flavors meld.
Notes
- You can substitute rotini with any other short pasta like fusilli or penne.
- Use fresh homemade pesto for the best flavor or store-bought if short on time.
- For added crunch, consider tossing in toasted pine nuts or walnuts.
- This salad can be made a day in advance and tastes even better chilled.
- Keep the salad refrigerated and consume within 3 days for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
