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To make a tasty pesto pasta salad, gather these ingredients: - 12 oz fusilli pasta - 1 cup homemade or store-bought pesto - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1/2 cup black olives, pitted and sliced - 1/2 cup bell pepper, diced (any color) - 1/4 cup fresh basil leaves, chopped - 2 tablespoons olive oil - Salt and pepper to taste Fresh pesto packs a bright flavor. You can make it at home with basil, garlic, nuts, olive oil, and cheese. It’s simple and tastes great. Store-bought pesto is quick and easy. It can save you time but may lack some freshness. Check the label for quality and ingredients. Choose a brand that uses real ingredients, not fillers. To boost your salad, try adding extra ingredients. Here are a few ideas: - Grated Parmesan cheese for a salty kick - Sun-dried tomatoes for a sweet and tangy touch - Spinach for added greens and nutrition - Artichoke hearts for a unique flavor These options can personalize your salad and make it even more delicious. To start, I boil water in a large pot. I add a pinch of salt for flavor. When the water is boiling, I add 12 oz of fusilli pasta. I cook it according to the package instructions, usually about 8-10 minutes. I check for doneness by tasting a piece. When it's just right, I drain the pasta and let it cool for a few minutes. In a large mixing bowl, I add the cooked pasta. Next, I pour in 1 cup of pesto. I like to use homemade or store-bought pesto, depending on my mood. I stir the pasta and pesto together, making sure every piece is coated. This step adds a burst of flavor to the dish. Now it's time to add the fun ingredients! I toss in 1 cup of halved cherry tomatoes, 1 cup of halved mozzarella balls, and 1/2 cup of sliced black olives. I also add 1/2 cup of diced bell pepper for crunch. I gently fold everything together, mixing well but not breaking the pasta. I drizzle 2 tablespoons of olive oil for richness, then season with salt and pepper to taste. Finally, I sprinkle 1/4 cup of chopped basil on top. I toss it all gently one last time. For the best flavor, I chill the salad in the fridge for at least 30 minutes. This lets all the flavors meld nicely. You can find the full recipe here. To boost the taste of your pesto pasta salad, use fresh ingredients. Fresh basil adds a bright touch. If you use store-bought pesto, choose a high-quality brand. You can also add a squeeze of lemon juice. This adds a nice zing and balances the flavors. Mixing in a pinch of red pepper flakes brings warmth. A sprinkle of grated Parmesan cheese on top can enhance the flavor too. Serve your pesto pasta salad cold or at room temperature. This dish works well as a side or a light main course. Place it in a large bowl for sharing. For single servings, use small jars or cups. Garnish with extra basil or cheese before serving. This adds a pop of color and makes it look nice. Pesto pasta salad pairs well with grilled chicken or fish. It also goes great with crusty bread. Serve it alongside a light white wine or sparkling water. For a complete meal, add a fresh green salad. This balance of flavors and textures makes your meal more enjoyable. For more ideas on how to enjoy this dish, check the Full Recipe. {{image_2}} You can make your pesto pasta salad heartier by adding protein. Grilled chicken is a popular choice. Just slice it into bite-sized pieces and mix it in. Shrimp also works great. Cook it until it's pink, then add it to the salad. For a fun twist, try adding canned tuna or chickpeas. These options boost flavor and make the meal more filling. If you want a vegetarian option, skip the meat and add more veggies. Try adding roasted zucchini or grilled asparagus for extra flavor. You could also use artichoke hearts or sun-dried tomatoes. These ingredients add texture and taste. Don't forget to add nuts, like pine nuts or walnuts, for a nice crunch. For a gluten-free version, change the pasta. Use gluten-free pasta made from rice or corn. These options cook well and taste great. You can also use spiralized veggies like zucchini or carrots. They add color and nutrition. Just make sure to adjust cooking times based on what you choose. To keep your pesto pasta salad fresh, place it in a sealed container. Make sure to store it in the fridge. It stays tasty for about three days. If you notice any changes in smell or color, it’s best to toss it. You can freeze pesto pasta salad, but it may change in texture. To freeze, place the salad in an airtight container. Leave some space at the top for expansion. It can last up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Reheating pesto pasta salad is simple. You can use the microwave or stovetop. If using the microwave, heat in short bursts. Stir in between to warm it evenly. If using the stovetop, add a splash of water. This helps bring back some moisture. Enjoy it warm or cold, based on your taste! For the full recipe, check out the details above. Yes, you can use many types of pasta! Fusilli works great, but you can try penne, rotini, or farfalle. Each shape holds the pesto well and adds a new look. Just follow the cooking time on the package to ensure it’s perfect. You can even use whole wheat or gluten-free pasta for a healthier option. Pesto pasta salad lasts in the fridge for about 3 to 5 days. To keep it fresh, store it in an airtight container. If you see any signs of spoilage, like off smells or mold, it's best to toss it. Make sure it stays cold, especially if you leave it out at a picnic or party. This recipe is very easy to customize! You can add extra veggies like spinach, zucchini, or artichokes. For protein, try grilled chicken or shrimp. You can also swap out mozzarella for feta or goat cheese. The options are endless, and you can make it fit your taste and diet perfectly. For the full recipe, check out the details above. This blog post covered how to make a tasty pesto pasta salad. You learned about fresh and store-bought pesto, plus optional flavors. I shared easy steps to cook pasta and mix in the pesto. Tips helped you perfect flavors and pair with the right foods. You also got ideas for protein, vegetarian options, and gluten-free swaps. Lastly, I showed you how to store leftovers and answered common questions. Now, you’re ready to create a delicious dish your family will love. Enjoy making your pesto pasta salad!

Pesto Pasta Salad

Looking for a refreshing dish that's perfect for picnics or potlucks? Try this easy Pesto Pasta Salad! Made with fusilli pasta, cherry tomatoes, fresh mozzarella, and black olives, it's bursting with flavor and colors. Toss it all together with homemade or store-bought pesto, and you've got a delicious meal in just 45 minutes. Click to discover the full recipe and wow your guests at your next gathering!
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Ingredients
  

12 oz fusilli pasta

1 cup homemade or store-bought pesto

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1/2 cup black olives, pitted and sliced

1/2 cup bell pepper, diced (any color)

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

Salt and pepper to taste

Instructions
 

Begin by cooking the fusilli pasta according to the package instructions. Once cooked, drain and let cool slightly.

    In a large mixing bowl, combine the cooked fusilli pasta with the pesto, stirring until all the pasta is evenly coated.

      Add in the cherry tomatoes, mozzarella balls, black olives, and diced bell pepper. Gently fold the ingredients together.

        Drizzle the olive oil over the salad and season with salt and pepper to taste. Mix well.

          Lastly, sprinkle the chopped basil leaves on top for added flavor and freshness. Toss gently once more to combine.

            Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6