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A bowl of pesto pasta salad with cherry tomatoes, mozzarella pearls, and fresh basil

Pesto Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 16 ounces rotini or fusilli pasta
  • 1 cup prepared basil pesto
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella pearls
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to package instructions until al dente.
  • Drain the pasta and rinse under cold water to stop the cooking process and remove excess starch.
  • In a large mixing bowl, combine the cooled pasta, basil pesto, and extra virgin olive oil.
  • Toss until the pasta is evenly coated.
  • Fold in the halved cherry tomatoes, mozzarella pearls, and toasted pine nuts.
  • Season with salt and black pepper to taste.
  • Garnish with grated Parmesan cheese and fresh basil chiffonade.
  • Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.