Pesto Pasta Salad

There are many recipes on the Internet for pesto pasta salad.

Tips: Opt for short pasta shapes like farfalle (bowties), fusilli, penne, or rotini, as these shapes hold the pesto dressing well. Cherry or grape tomatoes are a common and delicious addition. Other great options include spinach, arugula, cucumber, bell peppers, roasted red peppers, sun-dried tomatoes, artichoke hearts, onions, and/or olives.

https://www.recipetineats.com/ adds a dab of mayonnaise to her pesto pasta salad as pesto alone can be somewhat dry (other recipes use a vinaigrette or Italian dressing). She adds just cherry tomatoes, small balls of fresh mozzarella, and arugula in her salad. Mix pesto in the pasta first, then add a little mayo, then the tomatoes and mozzarella, then the arugula. Keeps the arugula fresh.

The Italian version adds blanched green beans and baby potatoes only to theirs.

Protein: Add shredded chicken, grilled shrimp, or chickpeas to make it a more substantial meal.

Garden Pesto Pasta Salad
from https://www.tasteofhome.com/

3 cups uncooked spiral pasta (about 9 ounces)
1 cup prepared pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 medium zucchini, halved and sliced
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
1 small red onion, halved and thinly sliced
1/2 cup grated Parmesan cheese

Cook pasta according to package directions; drain. Rinse with cold water and drain well.

Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended.

Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

10 servings