Easy & Delicious 10-Minute Pesto Pasta Salad Recipe

Name: Easy & Delicious 10-Minute Pesto Pasta Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 200 grams Fusilli Pasta (Cooked al dente and cooled); 1/2 cup Pesto Sauce (Store-bought or homemade); 1 cup Cherry Tomatoes (Halved); 1/2 cup Mini Mozzarella Balls (Drained); 1/4 cup Fresh Basil Leaves (Roughly chopped); 1 tablespoon Olive Oil (Extra virgin); To taste Salt and Black Pepper (Freshly ground)

Learn how to make a quick and refreshing pesto pasta salad in just 10 minutes! Perfect for a light lunch, picnic, or a delicious side dish for any meal. This simple recipe combines cooked pasta with vibrant pesto, fresh tomatoes, and creamy mozzarella for a burst of flavor.

#Pasta Salad

#Pesto

#Quick Meal

#Vegetarian

#Summer Salad

#Easy Recipe

Finished Pesto Pasta Salad in a Bowl

Recipe Information

Prep Time

10m

Cook Time

15m

Total Time

Servings

Easy

Italian

English

Nutrition (per serving)

350

Calories

12g

Protein

40g

Carbs

15g

Fat

Close-up of the Vibrant Pesto Pasta Salad

Ingredients

Fusilli Pasta
(Cooked al dente and cooled)
200 grams
Pesto Sauce
(Store-bought or homemade)
1 cup

Cherry Tomatoes
(Halved)
1 cup
Mini Mozzarella Balls
(Drained)
1 cup
Fresh Basil Leaves
(Roughly chopped)
1 cup
Olive Oil
(Extra virgin)
1 tablespoon
Salt and Black Pepper
(Freshly ground)
To taste

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Ingredients Ready for Mixing

Instructions

0/5 completed

1
Boil water in a pot, add salt, and cook fusilli pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
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1m
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Boil water in a pot, add salt, and cook fusilli pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
1m
Rinsing with cold water prevents the pasta from sticking and cools it down quickly, ideal for salads.
2
While the pasta is cooking, prepare the fresh ingredients: halve the cherry tomatoes, drain the mini mozzarella balls, and roughly chop the fresh basil leaves.
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2m
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While the pasta is cooking, prepare the fresh ingredients: halve the cherry tomatoes, drain the mini mozzarella balls, and roughly chop the fresh basil leaves.
2m
Use a sharp knife for clean cuts on tomatoes and basil to preserve their texture.

3
In a large mixing bowl, combine the cooled fusilli pasta, halved cherry tomatoes, and drained mini mozzarella balls.
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1m
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In a large mixing bowl, combine the cooled fusilli pasta, halved cherry tomatoes, and drained mini mozzarella balls.
1m
Ensure the pasta is fully cooled before adding to prevent the mozzarella from melting.
4
Pour the pesto sauce and olive oil over the ingredients in the bowl. Add the chopped fresh basil, and season with salt and black pepper to taste.
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1m
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Pour the pesto sauce and olive oil over the ingredients in the bowl. Add the chopped fresh basil, and season with salt and black pepper to taste.
1m
Start with less salt and pepper, then taste and adjust as needed, as pesto can be quite flavorful on its own.
5
Gently toss all ingredients together until everything is well combined and evenly coated with the pesto sauce. Serve immediately or chill for a more refreshing experience.
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1m
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Gently toss all ingredients together until everything is well combined and evenly coated with the pesto sauce. Serve immediately or chill for a more refreshing experience.
1m
For optimal flavor, let the salad sit in the refrigerator for at least 15-30 minutes before serving to allow the flavors to meld.