Description
This Incredibly Easy Pesto Pasta Salad is a simple, make-ahead side dish perfect for any occasion. Using store-bought pesto and canned olives makes it quick to prepare. This crowd-pleasing cold pasta salad recipe is a delightful addition to picnics, potlucks, or as a light lunch.
Ingredients
Scale
- 1 pound farfalle (bowtie) pasta
- 2 tablespoons extra virgin olive oil
- 6 – 7 ounces (3/4 cup) prepared basil pesto
- 2/3 cup cherry tomatoes, halved
- 2.25 ounce can sliced black olives, drained
- 1/4 cup freshly shredded parmesan cheese
- Fine sea salt and fresh ground black pepper to taste
Instructions
- Cook the pasta: Heat about 5 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. Cook pasta (16 ounces) to al dente based on package directions.
- Drain and cool: Drain well in a strainer and rinse pasta with cold water to stop the cooking and bring it to room temperature. Set aside to cool further while you prep the remaining ingredients.
- Mix everything together: Add the cooked pasta to your largest mixing bowl. Add olive oil (2 tablespoons), pesto (6-7 ounces), tomatoes (2/3 cup, halved), olives (2.25 ounce can, drained) and parmesan cheese (1/4 cup freshly shredded).
- Combine: Use a large spoon or rubber spatula to mix everything together until the pesto is well dispersed. Taste and see if you think it needs any salt or pepper.
- Serve and store: Top with more parmesan cheese if desired. Serve as a side or main dish with cooked chicken and other sides. Store in the refrigerator for up to 4 days. Refresh leftovers by stirring in 1-2 tablespoons of olive oil if it appears dry.
Notes
- For best flavor, use quality extra virgin olive oil.
- Store-bought pesto can be used, or substitute with homemade.
- Freshly grated parmesan cheese yields better flavor than pre-shredded.
- Salt the pasta water generously for more flavorful pasta.
- Rinse the cooked pasta under cold water to stop the cooking process and cool it down.
- The salad can be served immediately or chilled for better flavor melding.
- Leftovers can be refreshed with a drizzle of olive oil.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8th of recipe
Keywords: Pesto Pasta Salad, Easy Pesto Pasta Salad, Quick Pesto Pasta Salad, Cold Pasta Salad, Make-Ahead Salad, Picnic Salad, Side Dish