Pesto Pasta Salad

A delicious Pesto Pasta Salad made easy with fusilli pasta, tomatoes, red onion, cucumbers, mozzarella, and toasted pine nuts. Use either fresh homemade pesto or store-bought for a quick and easy side or light dinner.

Course Salad

Cuisine Italian

Keyword can I make pesto pasta salad the day before, how to make a pesto pasta salad, how to make pesto pasta salad, pesto and pasta salad, pesto pasta salad recipe

Prep Time 10

Cook Time 15

Servings servings

Calories 536kcal

Author Beth Pierce

Ingredients

12 ounces fusilli pasta
1½ cups grape or cherry tomatoes, sliced in half
1½ cups sliced English cucumber
8 ounces fresh mozzarella balls
⅓ cup chopped red onion
1 cup fresh pesto sauce or store-bought
¼ cup pine nuts

Instructions

Cook the pasta according to package instructions (slightly al dente) and drain well.
In a large bowl, combine the pasta, tomatoes, cucumber, mozzarella balls, red onion, and pesto sauce. Stir gently to combine.
Add the pine nuts to a dry skillet over medium heat. Cook for 2-3 minutes or until golden brown, stirring very frequently. Sprinkle the toasted pine nuts on top of the pasta salad.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition