Tomatoes, kalamata olives, and mozzarella balls are tossed with pasta in a creamy pesto dressing for a light and flavor-packed picnic or potluck dish.
Prep pesto pasta salad at least 2 hours but up to two days ahead of time. Toss ingredients together, cover, and chill in the fridge until ready to serve.
Keep leftover pesto pasta salad in a covered container in the refrigerator for up to 3 days. Freezing isn’t recommended.
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Pesto pasta salad is easy to make and can be served as a side dish or main dish!
Dressing
½ cup pesto see notes ¼ cup mayonnaise1 tablespoon red wine vinegar
In a large pot of salted water, cook pasta al dente, and drain well. Rinse under cold water to stop cooking.
In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.
In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.
Refrigerate for at least 2 hours before serving.
Chop fresh basil and sprinkle on top just before serving
As the salad sits, it will absorb dressing, so be sure to dress generously.
Optional additions include parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice.
*If using homemade pesto, the pasta salad and leftover pesto should be refrigerated and consumed within 3 days.
Calories: 338 | Carbohydrates: 34g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 443mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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