Pesto Pasta Salad

Pesto Pasta Salad

I realize that pasta salad is usually more of a summertime dish, but here I am making it when it’s cold outside. We’ve been so busy lately that I wanted to have a meal that was quick to assemble and eat throughout the week. This completely fit the bill. And really, I think this Pesto Pasta Salad is perfect year round.

You’ll only need six ingredients to throw this pasta salad together. It’s so quick to prepare, too. Just chop the fresh mozzarella (one of my favorite things ever!) and salami while the pasta cooks, mix the pesto into cooled pasta, and then toss it all together. Done!

Chop your ingredients in whatever sizes and shapes you’d like and feel free to make substitutions to your tastes.

Pesto pasta salad is also an ideal candidate for a dinner makeover, if you happen to have any leftovers. I love repurposing our leftovers to make things more interesting without wasting food or time. As a bonus, this version was a vegetarian option. Just remove the salami, pour pasta salad in an oven safe dish, possibly adding a little extra cheese on top, and bake for about 25 minutes on 375*F. I think my husband actually preferred it this way!

Prep this for a busy week or bring some to a potluck! Either way, I hope you enjoy it! 🙂

 

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Pesto Pasta Salad

A colorful and simple pasta salad with bold, Italian flavors!

Prep Time 20 minutes
Servings 10

Ingredients

  • 1 lb. pasta cooked according to package instructions and cooled
  • 1 lb. fresh mozzarella cheese cubed
  • 8 oz. salami cubed
  • 8 oz. marinated artichokes drained and roughly chopped
  • 3 oz. sundried tomatoes roughly chopped
  • ¾ cup pesto

Instructions

  1. In a large bowl, stir pesto into pasta until evenly coated.
  2. Add remaining ingredients, toss together and serve.


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