Description
A quick and refreshing pasta salad with vibrant vegetables and pesto, perfect for any occasion.
Ingredients
Scale
- 8 ounces (227 grams) small-shaped pasta
- 1 pint (473 milliliters) grape or cherry tomatoes, cut in half or quartered
- 8 ounces (227 grams) fresh mozzarella cheese, diced
- 1 cup (30 grams) baby spinach, roughly chopped
- 1/2 cup (15 grams) fresh basil leaves, thinly sliced
- 1/2 cup (120 grams) pesto, store-bought or homemade
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil some water in a pot and toss in your small-shaped pasta. Cook for about 10 minutes until it reaches a perfect al dente texture. Keep an eye on it to ensure it does not get too soft.
- Rinse with Cold Water: Once the pasta is done, drain it using a colander and rinse it under cold water. This stops the cooking process and prevents stickiness.
- Add the Pesto: While the pasta is still slightly warm, spoon in the fresh pesto. Mix it well, ensuring it coats the pasta beautifully. Act quickly before the pasta cools down too much.
- Mix In the Vegetables: Toss in the grape or cherry tomatoes, mozzarella, baby spinach, and fresh basil. Mix everything together gently to maintain the crispness and texture of the vegetables.
- Chill Before Serving: Allow the salad to sit in the fridge for about 5 minutes before serving. This helps the flavors mingle together, enhancing the taste.
- Taste and Adjust: Before serving, taste the salad. If it seems flat, consider adding additional pesto or a sprinkle of salt to brighten the flavors.
Notes
- Store in a container in the refrigerator for up to 2 days.
- If the pasta feels sticky after cooking, rinsing it with cold water immediately helps separate the noodles for a better texture.
- When the salad seems bland after chilling, consider stirring in extra pesto or a pinch of salt before serving.
- For the freshest vegetable crunch, add them to the salad right before serving.
- Consider using gluten-free pasta for those with gluten sensitivities.
- This salad is best served cold and does not require reheating.
- Pair the salad with grilled chicken for extra protein.
- Serve alongside a light vinaigrette salad for a fresh contrast.
- Accompany with crusty bread to soak up any leftover flavors.
- Substitute fresh mozzarella with dairy-free cheese for a dairy-free version.
- Use gluten-free pasta for those with gluten sensitivities.
- Add sun-dried tomatoes for a tangy flavor.
- Incorporate roasted vegetables for an extra depth of flavor.
- For best results, use fresh, seasonal ingredients.
- Select mozzarella that is firm and fresh for the best taste and texture.
- Avoid using mushy or overly ripe vegetables to maintain crunch in the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 262
- Sugar: 3g
- Sodium: 334mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 24mg