This pesto pasta salad is pasta with fresh vegetables, fresh mozzarella cheese, and seasonings tossed with pesto sauce. Its a perfect side dish for a potluck, picnic, or great lunch and dinner.

Prep Time

15 minutes

Mixing time

5 minutes

serves

4

INGREDIENTS :

  • 4 cup cooked pasta of your choice
  • 1 cup chopped sweet peppers
  • 1 cup chopped cherry tomatoes
  • 1 cup chopped zucchini
  • 1 cup red kidney beans
  • 1/2 cup chopped onions
  • 1/2 cup fresh mozzarella cheese
  • 1/2 cup kalamata olives
  • 1/2 cup pesto sauce
  • 1 Tbsp pine nut
  • 1 Tbsp fresh basil or parsley
  • 1 Tsp minced garlic
  • 1 Tbsp black pepper
  • 2 Tbsp Italian seasoning
  • 1/2 Tsp red crushed pepper
  • 2 Tbsp olive oil
  • juice from half lime
  • salt to taste

STEPS TO FOLLOW :

Step 1: First, cook your pasta and make sure not to overcook them. Then chop all your vegetables in the same size. You can add or substitute vegetables of your choice. Now in a big bowl, mix everything. At this point, try your salad, and if you think you need to add more pesto or spices, then add them according to your taste.

Step 2: Once everything is mixed well, chill your salad in the refrigerator for a couple of hours. Once it chilled, enjoy it with your favorite white or red wine.

Tips:

  1. You can keep this salad in the refrigerator for a couple of days.
  2. I use Kirkland signature basil pesto sauce. You can use any store-bought pesto sauce.
  3. You can also add some parmigiana cheese.