Pasta Pesto Salad
This Pasta Pesto Salad is a fresh, easy cold pasta dish made with pesto, cucumber, cherry tomatoes, and mozzarella balls. It is light, flavorful, and perfect for potlucks, lunches, picnics, or simple summer side dishes.
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Servings: 12
Ingredients
- 1 cucumber chopped into pieces
- 2 cups cherry tomatoes halved
- 16 ounces pasta cooked according to package directions, then drained and rinsed with cold water
- 3 tablespoons pesto sauce
- Salt to taste
- Black pepper to taste
- 6 ounces fresh mozzarella balls
- Fresh parsley for garnish if desired
Instructions
Cook the pasta.
- Cook the pasta according to the package directions. Once cooked, drain it thoroughly and rinse with cold water until cooled.
Prepare the vegetables.
- Peel and chop the cucumber into bite-sized pieces. Slice the cherry tomatoes in half.
Start the salad base.
- Place the drained and cooled pasta into a large mixing bowl.
Add the pesto.
- Add the pesto sauce to the pasta. Stir until the pasta is evenly coated.
Add the vegetables.
- Add the chopped cucumber and halved cherry tomatoes to the bowl. Stir gently to combine with the pasta.
Season the salad.
- Add salt and black pepper to taste.
Add the mozzarella.
- Add the fresh mozzarella balls and stir gently until everything is evenly distributed.
Garnish and serve.
- Garnish with fresh parsley if desired. Serve immediately, or chill until ready to serve.
Notes
To make this recipe gluten free, use a certified gluten-free pasta that holds up well in cold pasta salads, such as a corn-and-rice blend or chickpea-based pasta. Also confirm that the pesto sauce, mozzarella balls, and any packaged ingredients are certified gluten free or free from cross-contact concerns, as some brands may contain additives. Rinse the pasta carefully after cooking and avoid overcooking, since gluten-free pasta can become softer more quickly in cold salads. If preparing the salad in a shared kitchen, use clean cookware, utensils, and prep surfaces to help prevent gluten contamination.