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4-ingredient pesto pasta salad in serving bowl on countertop with basil sprinkled on top.

4 Ingredient Pasta Salad

Author: Sarah Jenkins
This Easy, 4 Ingredient Pasta Salad uses storebought pesto, cherry tomatoes, pasta noodles, and mozzarella balls to make an easy pasta salad recipe that's big on flavor but short on prep work.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, pasta salad, Side Dish
Cuisine American, Italian
Servings 12
Calories 324 kcal

Ingredients
  

  • 16 oz pasta (use a short pasta for this salad)
  • 2 cups prepared basil pesto
  • 1 ½ cup cherry or grape tomatoes sliced in half
  • 1 cup small fresh mozzarella balls sliced in half (I used the small snacking mozzaerlla balls)
  • 1 handful freshly torn basil (optional)

Instructions
 

  • Boil the pasta according to package directions. Allow the pasta to cool to room temperature. (If you’re in a hurry, you can speed this along by running cool water on the cooked pasta while it’s in the colander.)
  • Add the pasta to a big bowl, then add the basil pesto sauce, the sliced grape tomatoes, and the sliced mozzarella balls. Mix well to combine.
  • If desired, sprinkle the pasta salad with fresh, torn basil.
  • Serve cold.

Notes

  • Make ahead! This pasta is easy to make ahead of time and keeps well in the refrigerator for 3-4 days.
  • If you find the pasta to be a bit dry after a few days in the refrigerator, just freshen it up with a bit more pesto sauce or a drizzle of olive oil.
  • Best served cold.

Nutrition

Calories: 324kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 6mgSodium: 397mgPotassium: 125mgFiber: 2gSugar: 3gVitamin A: 933IUVitamin C: 4mgCalcium: 107mgIron: 1mg
Keyword 20 minute meal, easy party food, easy side dish, potulck
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