Pesto Creamy Pasta Salad Mix
This creamy pesto pasta salad is the ultimate summer dish, perfect for gatherings and family dinners. Packed with fresh vegetables and a rich, flavorful sauce, it's sure to be a hit.
Equipment
- 1 large pot for boiling pasta
- 1 colander
- 1 mixing bowl large
Ingredients
Pasta Salad
- 1 lb rotini or fusilli pasta
- 1 cup cherry tomatoes halved
- 1/2 cup black olives sliced
- 1/2 cup bell peppers diced
Creamy Pesto Sauce
- 1 cup basil pesto
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, slice the olives, and dice the bell peppers.
- In a large mixing bowl, combine the basil pesto, mayonnaise, Parmesan cheese, and lemon juice. Whisk until smooth. Season with salt and pepper to taste.
- Add the cooked, cooled pasta to the bowl with the sauce. Toss to coat the pasta evenly. Add the cherry tomatoes, olives, and bell peppers. Mix gently to combine.
Serving
- Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Storage
- Transfer any leftovers to an airtight container. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Adjust the sauce seasoning to taste. Ingredient Substitutions: Greek yogurt can replace mayonnaise for a lighter option. How to Serve: Serve chilled as a side dish or a main course. Storage & Freshness: Keep refrigerated and consume within 3 days. Make-Ahead Tips: Prepare the night before for best flavor development.