Description
A fresh and flavorful Holiday Pesto Pasta Salad featuring al dente rotini pasta coated in vibrant basil pesto, mixed with juicy cherry tomatoes, creamy mozzarella balls, savory black olives, and fresh basil. Toasted pine nuts add a delightful crunch, making it a perfect festive side dish ready in just 25 minutes.
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: Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool the pasta and stop the cooking process, ensuring it remains firm.
- Mix Pasta with Pesto: In a large bowl, toss the cooled pasta with basil pesto until every piece is evenly coated with the flavorful sauce.
- Add Vegetables and Cheese: Add the halved cherry tomatoes, fresh mozzarella balls, sliced black olives, chopped fresh basil, and the diced red bell pepper if you choose to use it to the bowl with the pasta and pesto.
- Combine Ingredients: Gently mix all the ingredients together, being careful not to break the mozzarella balls, creating a vibrant and colorful salad.
- Season and Garnish: Season the salad with salt and pepper according to your taste. Before serving, sprinkle the toasted pine nuts on top to add a crunchy texture.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together beautifully, enhancing the taste and refreshing the dish.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- Use gluten-free pasta to make this dish gluten-free.
- This salad can be made a few hours ahead of time and chilled to deepen the flavors.
- Add diced red bell pepper for extra sweetness and color, or leave it out if preferred.
- Store leftovers in an airtight container in the fridge and consume within 2 days for best freshness.
