This Pesto Pasta Salad is simple to make and delicious! With fresh colors, this salad can be prepared ahead of time and serves as a great side dish for summer get-togethers or potlucks.
Ingredients
- 1 pound Mini Farfalle bowtie pasta (1 box)
- ½ cup prepared Basil Pesto
- ¾ cup mayonnaise
- ½ teaspoon freshly ground black pepper
- 2 ounces chopped prosciutto
- ½ cup chopped Peperoncini
- 6 thinly-sliced radishes trimmed of stems
- 1 pint cherry or grape tomatoes quartered
- ¼ cup toasted pine nuts
- ½ cup shaved Parmigiana or Parmesan cheese
- 2 tablespoons chopped fresh basil leaves
Directions
Recipe instructions Pesto Pasta Salad
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Step 1
Cook the pasta to al-dente, per package directions. Drain and rinse the pasta with cold water to stop the cooking; shake off excess liquid. Line a large rimmed baking sheet with paper towels. Pour the cooked pasta onto the paper towels to let the pasta dry about 15-20 minutes.
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Step 2
While the pasta cooks, whisk together the pesto, mayonnaise and black pepper. Keep the sauce refrigerated until ready to use.
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Step 3
After the pasta has cooled and dried, transfer it to a large mixing bowl. Add prosciutto, peperoncini, radish slices, 3/4ths of the tomatoes, 2 tablespoons pine nuts, ¼ cup shaved Parmigiana and 1 tablespoon chopped basil. Toss to combine.
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Step 4
Pour the Pesto/Mayonnaise sauce over the salad and gently mix until all ingredients are coated.
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Step 5
To serve, place the salad on a serving platter and sprinkle with the remaining tomatoes, pine nuts, shaved Parmigiana and basil.
