This pesto pasta recipe is an easy and delicious recipe. Packed with basil flavor, it's tasty cold or warm and perfect as the main dish or as a side dish. Bring a bowl to your next BBQ or pack it in a lunchbox for a fast lunch.
Keyword basil pesto, cold salad, pasta salad, pesto, summer salad
Prep Time 10minutes
Cook Time 9minutes
Total Time 19minutes
Author Kristy Richardson
16OuncesUncooked Pasta1 pound
6.7OuncesPesto SauceAbout 3/4 cup
8OuncesFresh Mozzarella Balls
Parmesan Cheeseto taste
Cook your pasta in boiling water according to the package. Most recommend between 8-11 minutes depending on the shape of pasta.
Drain the pasta well, then place in a large mixing bowl.
Slice the cherry tomatoes into halves or quarters and add to the pasta. Drain mozzarella well and add to the bowl also. Mix well!
Add the pesto to the bowl while the pasta is still warm and mix well so it coats the pasta, mozzarella and tomatoes evenly. If your sauce feels too thick (depending on the brand) see the notes for how to adjust.
Serve warm or cold, sprinkle with parmesan cheese. You can also add a little salt and pepper to taste. Enjoy!
A squeeze of lemon juice can brighten up pesto and make it extra delicious.
Cook pasta until al dente which means it's cooked through but is still firm.
Feel free to swap other veggies in and out. I"ve used raw chopped red bell pepper, raw zucchini, and grilled asparagus and it is all equally delicious.
If you prefer a thinner sauce, reserve a 1/2 cup of the pasta cooking water. After you add the pesto to the pasta, add the starchy water a little at a time to the pasta until it is your desired smoothness. The starchy water works much better than regular water, but the amount of water can vary from 1/4- 1/2 cup depending on the brand of pesto.