Ingredients
Pasta
- 12 ounces rotini pasta
- 2-3 tablespoons extra virgin olive oil
Dressing & Cheese
- 6.5 ounces basil pesto (store-bought or homemade)
- ¾ cup parmesan cheese (freshly grated, divided)
- 3 cloves garlic (minced)
- ½ teaspoon ground black pepper
Vegetables & Add-ins
- 1 pint cherry tomatoes (halved lengthwise)
- 1 (8-ounce) package mozzarella cheese pearls
- ½ cup kalamata olives (halved lengthwise)
- Fresh basil (to garnish)
Instructions
- Cook the pasta: Boil the rotini pasta in a large pot of boiling salted water according to package directions until al dente. Drain the pasta and rinse under cold water until completely cooled. Drizzle with 2-3 tablespoons of extra virgin olive oil, toss to coat, and set aside to prevent sticking.
- Prepare the dressing and mix-ins: In a large bowl, combine the basil pesto, ½ cup freshly grated parmesan cheese, minced garlic, and ground black pepper. Add the halved cherry tomatoes, mozzarella cheese pearls, and halved kalamata olives. Gently toss the ingredients together to evenly coat the vegetables and cheeses with the pesto mixture.
- Combine pasta and salad: Stir the cooked and oiled pasta into the pesto mixture. Mix gently to ensure the pasta is well coated and all ingredients are evenly distributed. Cover the bowl tightly with plastic wrap or a lid.
- Chill the salad: Place the covered bowl in the refrigerator and chill for at least 30 minutes. This allows the flavors to meld and the pasta salad to become refreshing and well-seasoned.
- Serve and garnish: Before serving, toss the salad again to redistribute any settled ingredients. Garnish with the remaining ¼ cup freshly grated parmesan cheese and fresh basil leaves if desired for added aroma and presentation.
Notes
- For a homemade pesto, blend fresh basil, garlic, pine nuts, parmesan, and olive oil until smooth.
- To make the salad vegan, substitute vegan pesto and mozzarella alternatives, and omit parmesan cheese.
- Chilling the salad for at least 30 minutes enhances the flavor, but it can be served immediately if needed.
- Additional vegetables like cucumbers or roasted red peppers can be added for more variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
