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Pesto Pasta Salad

A colorful and nutritious pasta salad featuring fresh ingredients like basil pesto, cherry tomatoes, and mozzarella balls, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 8 oz pasta Use whole wheat for added fiber.
Fresh Ingredients
  • 1 cup basil pesto Store-bought or homemade.
  • 1 cup cherry tomatoes, halved Juicy and sweet.
  • 1 cup mozzarella balls Creamy and mild.
  • 1/4 cup Parmesan cheese, grated For added salty depth.
Seasoning
  • to taste salt Essential for enhancing flavors.
  • to taste pepper Essential for enhancing flavors.
Garnish
  • a handful fresh basil leaves For aromatic freshness.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. While the water heats, halve the cherry tomatoes and set aside.
  3. Remove mozzarella balls from packaging and drain excess liquid.
Cooking
  1. Add pasta to the boiling water and cook according to package instructions until al dente (usually about 8–10 minutes).
  2. Once cooked, drain the pasta and rinse under cold water to halt cooking.
Mixing
  1. In a large bowl, combine the cold pasta, basil pesto, cherry tomatoes, mozzarella balls, and Parmesan cheese.
  2. Season with salt and pepper to taste, tossing everything together thoroughly.
Serving
  1. Transfer the pasta salad to a serving bowl.
  2. Garnish with fresh basil leaves for an aromatic touch.
  3. Serve immediately or refrigerate for an hour to enhance the flavors.

Notes

Chill the salad after assembling for at least 30 minutes for flavors to meld. Store leftovers in an airtight container for up to 5 days.