Pesto Pasta Salad

A quick and easy pasta salad paired with homemade basil pesto, colorful veggies, and creamy bocconcini cheese, perfect for summer picnics and cozy dinners.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked pasta Any pasta shape that holds dressing well, such as fusilli or farfalle.
1 cup homemade basil pesto Substitute with quality store-bought pesto if necessary.
1 cup cherry tomatoes, halved
1 cup bocconcini cheese, halved Can be replaced with vegan cheese or avocado for a vegan version.
2 cups fresh arugula
1/4 cup toasted pine nuts Walnuts or pecans can be used as substitutes.
Fresh basil leaves for garnish
Salt and pepper to taste Adjust seasoning according to preference.

Method

Preparation

In a large bowl, combine the cooked pasta and homemade basil pesto, tossing to coat evenly.
Add in the cherry tomatoes, bocconcini cheese, and arugula to the pasta, then gently mix.
Season with salt and pepper to taste.
Top with toasted pine nuts and fresh basil leaves for garnish.
Serve immediately or chill in the refrigerator for an hour before serving. Enjoy!

Notes

This salad keeps well for about 3-5 days in the fridge in an airtight container. Ideal for making ahead of time to enhance flavors. If freezing, be aware that texture may change on reheating.