Easy Pistachio Pesto Pasta Salad
A vibrant and creamy pasta salad featuring rich pistachio pesto, cherry tomatoes, and fresh mozzarella, perfect for a quick meal or side dish.
Ingredients
- 8 oz short pasta such as fusilli or rotini
- 0.5 cup pistachio pesto store-bought or homemade
- 1 cup cherry tomatoes halved
- 4 oz fresh mozzarella balls (bocconcini) drained and halved or quartered
- 0.25 cup red onion finely diced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 0.25 cup fresh basil chopped (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop cooking and cool down. Set aside.
- While the pasta cooks, prepare your other ingredients. Halve the cherry tomatoes, dice the red onion finely, and halve or quarter the fresh mozzarella balls.
- In a large mixing bowl, combine the cooled pasta, pistachio pesto, cherry tomatoes, red onion, and fresh mozzarella.
- Drizzle with extra virgin olive oil and lemon juice. Season with salt and black pepper to taste. Add chopped fresh basil if desired.
- Toss everything gently until all ingredients are well combined and the pasta is evenly coated with pesto.
- Serve immediately, or for best flavor, chill in the refrigerator for at least 30 minutes before serving. Enjoy your easy and delicious Pistachio Pesto Pasta Salad!
Notes
For an even quicker meal, use store-bought pistachio pesto. Add grilled chicken or chickpeas for extra protein. This salad tastes great chilled, making it perfect for meal prep!