Description

This vibrant Pesto Pasta Salad is a delicious, refreshing dish perfect for a light lunch or a side at your next gathering. Featuring a medley of al dente pasta, fresh cherry tomatoes, spinach, mozzarella balls, olives, and chickpeas, all tossed in a flavorful basil pesto dressing with a hint of tangy apple cider vinegar. Ready in under an hour and easy to prepare, it’s a crowd-pleaser that’s both satisfying and wholesome.

Ingredients

Scale

Pasta Salad Ingredients

1 pound cooked pasta (al dente)
1 pint halved cherry tomatoes
2 cups chopped fresh spinach
1/2 cup diced red onion
1 cup fresh mozzarella balls
1/2 cup sliced olives
1 can (15 ounces) rinsed chickpeas or white beans
Salt and pepper to taste

Dressing Ingredients

7 ounces basil pesto
3 tablespoons olive oil
1 tablespoon red apple vinegar

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Instructions

Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and allow to cool slightly to prevent the salad from becoming soggy.
Combine Salad Ingredients: In a large bowl, combine the cooked pasta, halved cherry tomatoes, chopped fresh spinach, diced red onion, fresh mozzarella balls, sliced olives, and rinsed chickpeas or white beans. Toss gently to mix the ingredients evenly.
Prepare Dressing: In a small bowl, whisk together the basil pesto, olive oil, and red apple vinegar until smooth and well combined, creating a flavorful dressing.
Toss Salad with Dressing: Pour the prepared pesto dressing over the pasta mixture and toss thoroughly to ensure each component is coated evenly with the dressing.
Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy as a light meal or a side dish.

Notes

You can substitute fresh mozzarella balls with feta cheese for a tangier flavor.
For a vegan version, replace mozzarella with vegan cheese or omit it.
If you prefer a nuttier pesto taste, consider making homemade pesto with pine nuts.
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
Adding a squeeze of lemon juice before serving can brighten the flavors even more.