A Pesto Pasta Salad is one of my favorite types of pasta salad, and this one is so easy to make. It’s also a great way to use up your basil if you want to whip up a batch from scratch or get it premade to save time like I did this time around.
I made this particular pasta salad on a Sunday afternoon for a midday meal, but you can easily serve this as a side dish and have a delicious pasta salad to enjoy in your lunches throughout the week.
We keep most of the ingredients on hand at all times except for the mozzarella pearls, so you can easily just pop into the grocery store and get some. We’ve been keeping cracker-cut Genoa Salami on hand ever since we first started doing charcuterie boards. There are quite a few ways to use them up, including on a freshly made pizza!
The Best Pesto Pasta Salad Ever
Ingredients —
- 1 lb. rotini pasta
- 16 oz cherry tomatoes (chopped)
- 1 cup basil pesto (Barilla, or fresh)
- Cracker-cut Genoa Salami (halved)
- 8 oz mini mozzarella pearls
- 3 red onion pearls (diced)
- Pecorino Romano cheese (grated)
Directions —Cook rotini pasta according to package instructions. Drain and set aside. Prepare veggies and remove mozzarella pearls from the container.Add pasta, cherry tomatoes, mozzarella pearls, salami, red onions, and basil pesto in a large bowl. Mix well until combined. Dish up into bowls and top with grated Pecorino Romano cheese and fresh basil.
What are your favorite ingredients that you like to include in your pasta salads? Let me know in the comments below.
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