How long does pesto pasta salad last?

Pesto pasta salad typically lasts for 3-5 days in the refrigerator. Be sure to store it in an airtight container to maintain its freshness and prevent it from drying out.

Can I make pesto pasta salad ahead of time?

Yes, pesto pasta salad is a great make-ahead dish! In fact, allowing it to sit for a few hours or overnight allows the flavors to meld together, enhancing its overall taste. Just be sure to add any delicate ingredients, like fresh basil, just before serving.

What are some variations I can make to pesto pasta salad?

There are many ways to customize pesto pasta salad! Some popular additions include grilled chicken or shrimp for extra protein, sun-dried tomatoes for a sweet and tangy flavor, or roasted vegetables like zucchini and bell peppers for added nutrients and texture.

What kind of pasta is best for pesto pasta salad?

Short pasta shapes like rotini, penne, or fusilli work best for pesto pasta salad. Their ridges and curves help to hold onto the pesto sauce, ensuring that every bite is flavorful.

10 Best Pesto Pasta Salad Hacks: Delicious & Easy Secrets

Name: Pesto Pasta Salad: The BEST Easy Vegetarian Summer Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound pasta (rotini, penne, or farfalle); 1 cup fresh pesto (homemade or store bought); 1 cup cherry tomatoes, halved; 8 ounces fresh mozzarella balls, halved; 1/2 cup grated Parmesan cheese; 1/4 cup pine nuts, toasted; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; Salt and pepper to taste

Description

A vibrant and flavorful pesto pasta salad with fresh pesto, juicy tomatoes, and tender mozzarella balls. Perfect for picnics, potlucks, and summer gatherings.

Ingredients

Scale

1 pound pasta (rotini, penne, or farfalle)
1 cup fresh pesto (homemade or store bought)
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella balls, halved
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well and rinse with cold water.
In a large bowl, combine the cooked pasta, pesto, cherry tomatoes, mozzarella balls, Parmesan cheese, and toasted pine nuts.
Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently to combine all ingredients.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad
Cuisine: Italian

Nutrition

Calories: 350
Sugar: 5g
Sodium: 250mg
Fat: 20g
Saturated Fat: 7g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 25mg