Description
A vibrant and refreshing Holiday Pesto Pasta Salad featuring rotini tossed in aromatic basil pesto, fresh cherry tomatoes, creamy mozzarella balls, black olives, and fresh basil, topped with toasted pine nuts for a delightful crunch. Perfect as a festive side dish or a light main course.
Ingredients
Scale
Salad Ingredients
- 12 oz rotini or bowtie pasta
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh basil leaves
- 1/4 cup diced red bell pepper (optional, for extra color)
Toppings & Seasoning
- 2 tablespoons pine nuts, toasted (optional)
- Salt and pepper, to taste
Instructions
- Cook the pasta: Boil pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Toss pasta with pesto: In a large bowl, mix the cooled pasta with basil pesto until each piece is evenly coated.
- Add fresh ingredients: Incorporate cherry tomatoes, mozzarella balls, black olives, fresh basil, and diced red bell pepper if using into the pasta bowl.
- Mix and season: Gently combine all ingredients, then season with salt and pepper to your taste preference.
- Top with pine nuts: Sprinkle the toasted pine nuts over the salad for added texture and flavor.
- Chill before serving: Refrigerate the salad for at least 30 minutes to allow flavors to meld beautifully before serving.
Notes
- Using cold water to rinse the pasta helps prevent it from sticking together and stops further cooking.
- Store-bought pesto is a quick option, but homemade pesto enhances freshness and flavor.
- To toast pine nuts, cook them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
- This salad can be prepared a few hours ahead and stored covered in the refrigerator to enhance the flavor.
- For a vegan version, substitute mozzarella with a plant-based cheese alternative.
