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This pesto pasta salad is such a flavorful side dish or light summer dinner. It’s an easy, healthy recipe full of fresh produce.
Pasta salad is one of my favorite summer dishes. I love playing with different dressings and veggie combinations to come up with unique flavors. On a warm summer night, pasta salad can be such a great light dinner option.
This pesto pasta salad is perfect for when you have lots of greens to use up. You can use basil pesto, arugula pesto, or any other version you like. These flavors go well with the cherry tomatoes, yellow pepper, olives, and mozzarella. I like to use gluten-free pasta, but whole wheat pasta works, too. It starts out looking like regular pasta, but then the pesto turns it green. Throw in any additional vegetables you have on hand for a light but hearty summer dinner.
Pesto Pasta Salad
- 1 lb pasta
- 1/2 cup pesto
- 1 cup cherry tomatoes
- 1/2 bell pepper
- 1/4 cup Kalamata olives
- 1 cup mozzarella balls
- Salt to taste
- Boil a large pot of water and cook the pasta according to the package directions.
- While the pasta is cooking, make the pesto and cut the tomatoes, pepper, and olives into bite-sized pieces.
- Drain the pasta when it’s done cooking and transfer it to a large bowl. Add the pesto and stir to coat well. Taste the pasta and sprinkle with salt if needed. Then stir in the tomatoes, bell pepper, olives, and mozzarella.
- Serve warm or at room temperature. Store the leftovers in an airtight container in the refrigerator for up to 3 days. Yields 10 cups.
Pesto Pasta Salad Price Breakdown
This recipe costs a total of $9.64, or $.96 per one-cup serving. Try this pesto pasta salad for a unique twist on the traditional version and a delicious, light summer dinner!