Description
A vibrant and flavorful Holiday Pesto Pasta Salad featuring al dente rotini tossed with fresh basil pesto, juicy cherry tomatoes, creamy mozzarella, black olives, and toasted pine nuts. Perfectly chilled for a refreshing, colorful dish that’s ideal for festive gatherings and potlucks.
Ingredients
Scale
Pasta
- 12 oz rotini or bowtie pasta
Dressing and Mix-ins
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons pine nuts, toasted (optional)
- Salt and pepper, to taste
- Optional: 1/4 cup diced red bell pepper for extra color
Instructions
- Cook the pasta: Prepare the pasta by boiling it according to package instructions until it is al dente. Drain well, then rinse with cold water to cool the pasta and stop the cooking process.
- Toss with pesto: Transfer the cooled pasta to a large bowl and add the basil pesto. Toss thoroughly to coat every piece of pasta evenly with the pesto sauce.
- Add fresh ingredients: Incorporate the halved cherry tomatoes, mozzarella balls, sliced black olives, chopped fresh basil leaves, and if desired, the diced red bell pepper. Mix gently to combine all ingredients without crushing the delicate components.
- Season: Taste the salad and season with salt and pepper according to your preference.
- Garnish with pine nuts: Sprinkle the toasted pine nuts on top for an added crunch and nutty flavor before serving.
- Chill and serve: Place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled for the best taste and texture.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- Homemade pesto can be used to enhance freshness and control ingredients.
- To toast pine nuts, dry roast them in a pan over medium heat for 2-3 minutes until golden and fragrant.
- This salad can be prepared a few hours ahead, making it great for meal prep or parties.
- For a vegan version, substitute mozzarella with vegan cheese or omit it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
