Pesto Pasta Salad
This is the most fabulous 4-ingredient pasta salad ever. Garlicky pesto and sweet peas team up with mild mozzarella and al dente pasta for a super-quick and super-tasty pasta salad. Leave as-is for a meatless meal or side or add chunks of pre-cooked chicken for a meal in a bowl. Change the peas for green beans if you don't have fans of peas in your home.
Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 4 servings, or 6 as a side
8 ounces uncooked pasta such as cavatappi (in photo)
8 ounces mozzarella cheese cut into 1/2-inch dice
8 ounces prepared pesto sauce (bottled or homemade are both fine)
1 cup cooked and drained peas
- Cook pasta according to package directions until al dente. Drain and rinse under cold water until cool. Drain again.
- Toss pasta with mozzarella cubes, pesto and peas until well coated and serve immediately or refrigerate, covered, up to 4 hours. If refrigerated longer, you may need more pesto sauce to make up for any soaked up by the cheese and pasta.