Incredibly Easy Pesto Pasta Salad

The sun shines bright as you prepare a bowl of fresh pasta salad, the aroma of basil wafting through your kitchen. This Incredibly Easy Pesto Pasta Salad comes together in just 20 minutes, making it a perfect dish for your next gathering or a quick weeknight dinner. With its delightful combination of flavors and textures, it’s sure to become a go-to recipe.

This dish is perfect for anyone seeking a fresh, vibrant meal that doesn’t require extensive cooking skills. Whether you’re hosting a picnic or looking for a side to accompany grilled chicken, this salad is versatile and easy to prepare. Plus, it stores well in the fridge, so you can make it ahead of time and enjoy it throughout the week.

Why You’ll Love This Recipe

• The farfalle pasta provides a fun, butterfly shape that holds the flavors beautifully.
• It takes just 20 minutes from start to finish, making it a quick solution for busy days.
• Bursting with fresh ingredients, each bite offers a delightful contrast of textures.
• The pesto adds a rich, herbaceous flavor that elevates simple pasta to something special.

What You’ll Need

Gather the following ingredients for this delicious pasta salad:

For the Salad

• 1 pound farfalle (bowtie) pasta
• 2/3 cup cherry tomatoes, halved
• 2.25 ounce can sliced black olives, drained
• 1/4 cup freshly shredded parmesan cheese

For the Dressing

• 2 tablespoons extra virgin olive oil
• 6-7 ounces (3/4 cup) container traditional prepared pesto

For Seasoning

• Fine sea salt to taste
• Fresh ground black pepper to taste

Pesto can be homemade or store-bought for convenience.

Substitutions & Swaps

• Farfalle can be replaced with any pasta shape.
• Use vegan cheese for a dairy-free option.
• Opt for sun-dried tomatoes for a different flavor.
• Substitute olives with capers for a tangy twist.

How to Make It

Let’s get started on this quick and tasty salad.

1. Boil Water

Heat about 5 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water.

2. Cook Pasta

Cook pasta (1 pound) to al dente based on package directions. Drain well in a strainer and rinse pasta with cold water to stop the cooking and bring it to room temperature. Set aside to cool further while you prep the remaining ingredients.

{image_1}

3. Combine Ingredients

Add the cooked pasta to your largest mixing bowl. Add olive oil (2 tablespoons), pesto (6-7 ounces), tomatoes (2/3 cup, halved), olives (2.25 ounce can, drained), and parmesan cheese (1/4 cup freshly shredded). Use a large spoon or rubber spatula to mix everything together until the pesto is well dispersed.

4. Adjust Seasoning

Taste and see if you think it needs any salt or pepper. Top with more parmesan cheese if you wish.

5. Serve

Enjoy your pesto pasta salad as a refreshing side or main dish. You can pair it with cooked chicken and other sides.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, it doesn’t freeze well due to texture changes.
Reheat: Add 1-2 tablespoons of olive oil and stir gently to refresh; serve cold.

Tips for Best Results

• Ensure the pasta is completely cooled before mixing to avoid wilting the vegetables.
• Use high-quality pesto for the best flavor.
• Add other vegetables, like bell peppers or spinach, for extra nutrition.
• Adjust pesto quantity based on personal taste; some may prefer a lighter coating.

Serving Suggestions

• Serve as a side dish at barbecues or potlucks.
• Pair with grilled chicken or fish for a complete meal.
• Enjoy as a light lunch on its own or with a slice of crusty bread.

{image_template}