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Chilled Pasta Salad Brightened with Pesto

Cold Pesto Pasta Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 ounces pasta e.g., fusilli, penne
  • 1 cup basil pesto
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup black olives sliced
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil optional

Method
 

  1. Cook the pasta according to package instructions until al dente.
  2. Drain the pasta and rinse it under cold water to halt the cooking process.
  3. In a large bowl, combine the cooked pasta with basil pesto and mix well.
  4. Add in the cherry tomatoes, cucumber, black olives, and Parmesan cheese, stirring gently.
  5. Taste and season with salt and pepper as needed.
  6. If desired, drizzle olive oil to adjust consistency and mix again.
  7. Cover and refrigerate the salad for at least 30 minutes before serving.
  8. Serve cold, garnished with extra Parmesan if desired.