Pesto Pasta Salad with rotini, cherry tomatoes, cucumbers, mozzarella, and a delicious basil-pesto dressing is super easy to make and a guaranteed crowd-pleaser!
PASTA: Bring a large pot of water (12 cups) to a boil. Add 1 tablespoon of salt and return to a boil. Add pasta and cook according to package directions for al dente. Drain the pasta, but don't rinse it under water. Toss it a few times as it cools, then put it in the fridge to finish cooling.
DRESSING: Meanwhile, combine the dressing ingredients in a medium-sized bowl. Season to taste, I add ½ tsp salt & ¼ tsp pepper, but it will depend on how salty your pesto is!
ASSEMBLE: Once the pasta is completely cooled, add the cherry tomatoes, cucumbers, and mozzarella pearls to the bowl. Use a spatula to scrape every bit of dressing on top, and then gently stir to combine. If desired, rip some basil leaves and stir them through. Taste the salad and adjust the flavors as needed, adding extra salt, pepper, or lemon juice.
ENJOY: Enjoy the pasta salad on the same day it's made, but it will last up to three days in the fridge. Toss well before serving.
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Notes
Note 1: Rotini Pasta is ideal for salads due to its shape; high-quality brands like Barilla recommended.Note 2: Use high-quality Pesto for best flavor; my homemade pesto recipe is great, or save time with store-bought, fresh basil pesto like Rana's® Basil Pesto, found near refrigerated pasta and cheese.