Pesto Pasta Salad

Bright, vibrant, and effortlessly delicious, this Pesto Pasta Salad is the ultimate side dish for your next backyard barbecue, potluck, or weekday meal prep. While many pasta salads can dry out in the fridge, this recipe uses a brilliant trick: mixing a splash of mayonnaise directly into the basil pesto. This creates an ultra-smooth, velvety dressing that clings perfectly to every noodle without clumping. Tossed with juicy tomatoes, crisp cucumbers, and pockets of fresh mozzarella, it’s a refreshing bowl of sunshine that tastes even better the next day.

Ingredients

• 8 oz dried pasta (Rotini or Farfalle is ideal, but anything short works)
• 1 cup pesto sauce
• ½ cup shredded mozzarella
• 3 tablespoons mayonnaise 
• 1 ½ cups chopped tomatoes
• ½ cup chopped cucumber
• 1 teaspoon pepper
• pinch salt

Directions

1.  Cook pasta al dente and cool.
2. In a large mixing bowl, mix pesto, mayonnaise, pepper and salt until combined.
3. Add tomatoes, cucumber, cooked pasta and cheese and mix thoroughly
4. Chill and serve.

Chef's Tip for Your Recipe:

 The Cool Down: To prevent your mozzarella from softening too much and your vegetables from wilting, make sure your pasta is completely cooled to room temperature (or rinsed under cold water) before tossing it with the dressing and fresh ingredients!