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Incredibly Easy Pesto Pasta Salad
Yield: 8 servings 1x
Prep: 8 minutesCook: 12 minutesTotal: 20 minutes
This Incredibly Easy Pesto Pasta Salad is the simplest make-ahead friendly side that’s perfect for all occasions. Use store-bought pesto and canned sliced olives to make quick work of this crowd-pleasing cold pasta salad recipe!
Ingredients
- 1 pound farfalle (bowtie) pasta
- 2 tablespoons extra virgin olive oil
- 6-7 ounces (3/4 cup) container traditional prepared 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 & 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 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). 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 & store: Top with more parmesan cheese if you wish. 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
Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: ~1 cup
- Calories: 405
- Fat: 20g
- Carbohydrates: 45g
- Protein: 14g
Find it online: https://projectmealplan.com/incredibly-easy-pesto-pasta-salad/