Prep time: 20 mins | Total time: 20 mins | Yield: 6 PEOPLE
Make this one-pot Pesto Pasta Salad in under twenty minutes using simple ingredients. Filled with basil pesto sauce, mozzarella, cherry tomatoes tossed together to give you fresh, bright, filling flavours that you’ll surely enjoy!
If you are looking for another salad recipe, this is a must-try and surely a keeper. The combination of ingredients – the burst and acidity of tomato juice and salty mozzarella cheese compliments and perfectly balances the tomatoes and pesto sauce. To make this, you simply have to throw the ingredients together in a big bowl and chill for a couple of minutes so the flavours blend. Serve this as a side salad to chicken or steak for a filling meal that everyone around the table will love!
If desired, you can try different variants or dress this already amazing pasta salad into much more. You can add cooked cubed or shredded chicken or use tortellini instead of rotini even make this a little spicy by adding some red pepper flakes. If you are like me who loves veggies, you can throw in some peas, bell peppers, cucumbers, artichokes, or spinach to this salad. The possibilities are endless, it’s just up to your preference. Enjoy!
INGREDIENTS
12 ounces Rotini pasta, Boiled in salted water and drained, Cooled down to room temperature
1.5 c. Cherry tomatoes, Cut in half
1/3 c. Onions, Finely chopped
1 c. Mozzarella balls, Use small pearl-sized balls
1 c. Basil pesto
1/2 c. Black olives, Sliced
1/4 c. Fresh herbs, finely chopped basil, and parsley
HOW TO MAKE ONE BOWL PESTO PASTA SALAD
Step 1: Add the pasta, tomatoes, onions, mozzarella balls, pesto, olives, basil, and parsley in a large salad bowl. Toss until the pasta is completely coated.
Step 2: Put the lid on and place the salad in the fridge for at least 30 minutes to let the flavours soak.
NOTE:
For the leftovers, place them in a sealed container and store them in the fridge for up to 3 days.
Nutrition Facts:
Calories: 439kcal | Carbohydrates: 49g | Protein: 13g | Fat: 22g | Saturated fat: 4g | Cholesterol: 9mg | Sodium: 583mg | Potassium: 234mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1270IU | Vitamin C: 12mg | Calcium: 153mg | Iron: 1mg
Ingredients
- 12 ounces Rotini pasta, Boiled in salted water and drained, Cooled down to room temperature
- 1.5 c. Cherry tomatoes, Cut in half
- 1/3 c. Onions, Finely chopped
- 1 c. Mozzarella balls, Use small pearl-sized balls
- 1 c. Basil pesto
- 1/2 c. Black olives, Sliced
- 1/4 c. Fresh herbs, finely chopped basil, and parsley
Instructions
Step 1: Add the pasta, tomatoes, onions, mozzarella balls, pesto, olives, basil, and parsley in a large salad bowl. Toss until the pasta is completely coated.
Step 2: Put the lid on and place the salad in the fridge for at least 30 minutes to let the flavours soak.
Notes
For the leftovers, place them in a sealed container and store them in the fridge for up to 3 days.
