Easy Pesto Pasta Salad

4.91 from 11 reviews

Pesto Pasta Salad loaded with asparagus, peas, tomatoes, mozzarella and Parmesan. This pasta salad recipe is perfect for any occasion, especially summer gatherings, picnics and potlucks. Make your own pesto or use store bought pesto for an effortless meal!

Course Lunch, Salad, Side Dish

Cuisine American, Italian

Keyword Pesto Pasta Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 409kcal

Author Chef Kathy McDaniel

Ingredients

12 ounces pasta (any short pasta shape)
1/2 pound fresh asparagus thin spears, cut into 1 1/2-inch pieces with tough ends trimmed off
1 cup frozen peas
1 cup cherry tomatoes halved
1 1/2 cups fresh mozzarella pearls drained
1 cup homemade or refrigerated basil pesto
1/4 cup toasted pine nuts plus more for garnish
1/4 cup Parmesan cheese, shredded plus more for garnish
1 tablespoon Italian dressing (or to taste)

Instructions

Cook the pasta in salted water according to package directions. A few minutes before the pasta is done, add the asparagus and finish cooking until the pasta is "al dente". Before draining the pasta, add the frozen peas into the pot. This will defrost the peas and make them soft.
Drain the pasta and run it under cold water to cool it down.
Place the pasta and vegetables in a large bowl. Add the tomatoes, mozzarella pearls, pine nuts, and Parmesan cheese.
Pour the pesto and Italian dressing over the salad and toss to coat evenly.
Serve, topped with additional pine nuts and Parmesan cheese.

Video

Notes

You can use fresh mozzarella pearls, ciliegine (mozarella balls the size of a cherry), or just cut fresh mozzarella into bite size pieces.
Nutrition information provided is just and estimate and will vary depending on the brand of ingredients used.

Nutrition