Pesto Pasta Salad

This vibrant and flavorful dish combines fresh ingredients and a simple process to create a perfect summer salad.


Pasta: 8 ounces of rotini or fusilli. Pesto: 1/2 cup of fresh basil pesto. Cherry Tomatoes: 1 cup, halved. Mozzarella Balls: 1 cup, small mozzarella balls (bocconcini), halved. Red Onion: 1/4 cup, thinly sliced.

Steps: 1

Boil the pasta in salted water according to package instructions until al dente, then drain and rinse with cold water.

Steps: 2

While the pasta cooks, halve the cherry tomatoes, slice the red onion, and cut the mozzarella balls in half.

Steps: 3

In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and red onion.

Steps: 4

Pour the fresh basil pesto over the pasta mixture and toss until everything is evenly coated.

Steps: 5

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.