Pesto Pasta Salad

Pesto Pasta Salad

Pesto Pasta Salad


  • 12 ounces corkscrew pasta or any short pasta type
  • 1 cup refrigerated basil pesto
  • 1 1/2 cups cherry tomatoes halved
  • 1 1/2 cups fresh mozzarella balls halved
  • 1/2 cup kalamata olives pitted and halved
  • 1/4 cup toasted pine nuts plus more for garnish
  • 1/4 cup diced red onion
  • 1/4 cup chopped parsley plus more for garnish


  • Cook the pasta in salted water according to package directions.
  • Drain the pasta and run cold water over the pasta to cool it down.
  • Place the pasta in a large bowl along with the cherry tomatoes, mozzarella balls, olives, pine nuts, red onion and parsley.
  • Pour the pesto over the top and toss to coat evenly.
  • Serve, topped with additional pine nuts and parsley for garnish.

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