### Pesto Pasta Salad with Tomatoes, Kalamata Olives, and Mozzarella
A mix of tomatoes, kalamata olives, and mozzarella balls blended with pasta in a creamy pesto dressing results in a charming dish that’s ideal for picnics or potlucks. This colorful salad is not only attractive but also rich in flavor, making it a top choice for many.
#### Flavor Profile
This pesto pasta salad is herby, garlicky, and zesty, enhanced by creamy morsels of mozzarella and ripe tomatoes. The blend of components delivers a refreshing flavor perfect for warm-weather events.
#### Skill Level
This recipe is accessible for beginners, featuring a straightforward 3-ingredient dressing along with a few other items. It’s a fantastic option for anyone new to cooking or in need of a quick and simple dish.
#### Budget Tips
To maximize the recipe, think about using leftover vegetable scraps or adding more pasta. This approach creates a more cost-effective meal while reducing food waste.
#### Serving Suggestions
Elevate this salad to a main course by incorporating leftover chicken, shrimp, salmon, or tofu. This adaptability makes it fitting for a variety of dietary choices and events.
### Ingredient Tips for Pesto Pasta Salad
– **Pasta:** Choose pasta shapes that have grooves, tubes, or twists, such as penne, rotini, cavatappi, or bow-tie, to ensure the pesto dressing adheres well.
– **Dressing:** You can opt for pre-made pesto or create your own basil pesto. For a lighter alternative, swap mayonnaise for plain Greek yogurt.
– **Veggies:** Add sun-dried tomatoes for a chewy texture, or use grape or cherry tomatoes for extra sweetness. Other suggestions include chopped spinach, diced cucumbers, corn kernels, peas, or chopped bell peppers.
– **Cheese:** Utilize bite-sized bocconcini balls or chop larger mozzarella into smaller cubes. Alternatively, feta, gorgonzola, or blue cheese crumbles can provide a different flavor experience.
### Storing Pesto Pasta Salad
Prepare the pesto pasta salad at least 2 hours before serving, or up to two days in advance. Mix the components, cover, and refrigerate until you’re ready to serve. Leftovers can be kept in a covered container in the fridge for up to 3 days, but freezing is not advisable.
### Recipe Overview
#### Pesto Pasta Salad
– **Prep Time:** 20 minutes
– **Chill Time:** 2 hours
– **Total Time:** 2 hours 20 minutes
– **Servings:** 6
#### Instructions
1. In a large pot of salted water, cook pasta until al dente, then drain and rinse under cold water to halt cooking.
2. In a small bowl, blend together pesto, mayonnaise, and red wine vinegar.
3. In a large bowl, mix the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Pour the dressing over and toss thoroughly to blend. Add extra salt and pepper if needed.
4. Chill for at least 2 hours before serving.
5. Chop fresh basil and sprinkle over just before serving.
#### Notes
– Rinse the pasta with cold water to keep its texture.
– The salad will absorb the dressing over time, so be generous with it.
– Optional extras include parmesan cheese, fresh spinach, capers, or a splash of lemon juice.
### Nutritional Information (per serving)
– **Calories:** 338
– **Carbohydrates:** 34g
– **Protein:** 9g
– **Fat:** 19g
– **Saturated Fat:** 3g
– **Cholesterol:** 9mg
– **Sodium:** 443mg
– **Potassium:** 311mg
– **Fiber:** 3g
– **Sugar:** 4g
This pesto pasta salad is a charming creation that merges fresh ingredients and robust flavors, making it an excellent choice for any occasion. Savor the lively taste and the simplicity of preparation!