Cold Pesto Pasta Salad
Bright, refreshing, and flavorful. This is a summertime pasta salad you'll turn to again and again.
Servings: 8 servings
Calories: 153kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar (white wine vinegar is fine too!)
- salt and pepper to taste
- 8 ounces ditalini pasta any shape okay
- 1 cup diced roma tomatoes
- ½ cup black olives pitted and sliced
- ⅓ cup red onion finely chopped
- ¼ cup pre-made basil pesto
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Dressing: In a small bowl, whisk together the premade basil pesto, extra-virgin olive oil, and balsamic vinegar until well combined. Season with salt and pepper to taste. Adjust the seasoning as desired.
- Add the Dressing and Veggies: Pour the prepared pesto dressing over the orzo mixture. Toss well until all the ingredients are coated with the dressing. Add the halved cherry tomatoes, sliced black olives, and finely chopped red onion. Toss the ingredients gently to mix them together evenly.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pesto pasta salad for at least 30 minutes to allow the flavors to meld together. Before serving, give it a gentle toss to ensure the dressing is distributed evenly. Serve cold as a delicious and refreshing pasta salad.
Notes
You can customize this pesto pasta salad by adding other vegetables like roasted bell peppers, artichoke hearts, or fresh baby spinach. Feel free to get creative!
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 134mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 0.5mg