This is the most Quick & Easy Pesto Pasta Salad recipe ever! It only uses a few simple ingredients, and it tastes like summer in a bowl. I can’t get enough!
- 2 cups small dry pasta (about 8 ounces)
- 1 cup fresh mozzarella, in bite-sized pieces
- 2 cups cherry tomatoes, halved
- 2 tablespoons finely chopped fresh basil
- 3 tablespoons pesto
- 3 tablespoons olive oil
- Salt, to taste
- pepper, to taste
- Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
- Add the pasta to a medium mixing bowl. Add mozzarella, cherry tomatoes, and basil.
- In a small bowl, whisk together the pesto and olive oil.
- Add the pesto dressing to the pasta.
- Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.
Add a little more pesto and olive oil to this salad on the second day to refresh the leftovers before serving.
- Category: Side
- Method: Stovetop
- Cuisine: American
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