Print
Pesto Pasta Salad
Pesto Pasta Salad is a quick & easy side dish, made with just a handful of ingredients that is great for backyard BBQs, potlucks, & parties.
Course Salad, Side Dish
Cuisine American, Italian
Keyword pasta salad, pesto
Prep Time 5 minutes minutes
Cook Time 12 minutes minutes
Servings 8
- 16 ounces pasta
- ¾ cup pesto homemade or store-bought
- 1 pint cherry tomatoes halved
- 8 ounces mini mozzarella pearls
- 1 cucumber peeled and sliced
- ¼ cup toasted pine nuts
- salt and pepper to taste
In a large pot of boiling water, cook the pasta according to the instructions on the box.
Reserve 1 cup of the pasta water before draining.
Rinse the pasta under cool water to stop the cooking process.
In a large bowl, whisk together the pesto with ¼ cup of pasta water.
Add the pasta, cherry tomatoes, mozzarella pearls, cucumber, and pine nuts. Toss to combine.
Season with salt and pepper, to taste. Garnish with fresh basil, if desired.
Store in an airtight container in the fridge for up to 3 days.
Serve either chilled or at room temperature.
If you’re using an English cucumber, there’s no need to peel it first.
You can use your favorite dried pasta shape-- or whatever you have on hand.