3-Ingredient Pesto Pasta Salad

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Looking for a quick and tasty meal? You’ll love this 3-Ingredient Pesto Pasta Salad. It’s super easy to make – just toss cooked pasta with pesto sauce and halved cherry tomatoes.

You can whip this up in minutes for a yummy lunch or side dish. The bright pesto flavor and juicy tomatoes really jazz up plain pasta. Give it a try next time you need a fast, fresh meal!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for this simple pesto pasta salad:

1. Cooked pasta (8 oz / 225g)
2. Pesto sauce (1/2 cup / 120ml)
3. Cherry tomatoes (1 cup / 150g)

For the pasta, you can use any short shape like penne, fusilli, or rotini. Whole wheat or gluten-free pasta works too if you prefer.

No pesto on hand? Try these quick swaps:

• Sun-dried tomato spread
• Olive tapenade
• Basil and olive oil blend

Don’t like cherry tomatoes? No problem! Try these instead:

• Diced bell peppers
• Sliced cucumbers
• Chopped artichoke hearts

Want to add more flavor? Toss in some extras:

• Grated Parmesan cheese
• Cubed mozzarella
• Sliced black olives
• Chopped fresh basil

Remember, you can always adjust amounts to suit your taste. Feel free to get creative with your ingredients!

Instructions

Cook your pasta according to the package directions. Drain it and rinse with cold water to cool it down quickly.

While the pasta cools, cut your cherry tomatoes in half. This adds a nice pop of color and fresh flavor to the salad.

In a large bowl, mix the cooled pasta with your favorite pesto sauce. Start with a little and add more until you’re happy with the taste.

Toss in the halved cherry tomatoes and gently mix everything together. Make sure the pasta and tomatoes are evenly coated with pesto.

Taste your salad and add salt and pepper if needed. You can also squeeze in some lemon juice for extra zing.

Serve your pesto pasta salad right away or chill it in the fridge for later. It’s great cold or at room temperature.

This easy recipe is perfect for picnics, potlucks, or quick weeknight dinners. You can make it ahead of time too – just give it a quick stir before serving.

Tips, Tricks & Storing

Cook your pasta al dente to keep it firm in the salad. Let it cool completely before mixing with pesto to prevent wilting.

For extra flavor, try toasting pine nuts and sprinkling them on top. You can also add grated Parmesan cheese for a richer taste.

Mix in some fresh spinach or arugula to boost the nutritional value. Chopped bell peppers or cucumbers add a nice crunch too.

Make a big batch and enjoy it all week. Store the salad in an airtight container in the fridge for up to 3 days.

If you’re making it ahead, keep the tomatoes separate until serving. This prevents them from getting soggy.

No pesto on hand? Make a quick version by blending basil, olive oil, garlic, and nuts in a food processor.

For a creamier texture, mix in a spoonful of Greek yogurt or mayonnaise with the pesto.

Serve it cold or at room temperature – both ways taste great!