Pesto Pasta

You only need 5 ingredients and 15 minutes to make this easy Pesto Pasta dish! It is the perfect pasta salad for summertime parties or busy weeknights. And it's my go-to for a quick and easy dinner. Not only does my whole family love it, but it makes a large amount and that means a ready-to-go lunch for the next day.

Course Main

Cuisine American, Italian

Keyword pesto pasta, pesto pasta salad

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings servings, 1 cup each

Calories 248

Author Kim

Ingredients

1 pound pasta*
6-8 ounce premade pesto
2.25-3.8 ounce can sliced black olives drained
5-6 ounces crumbled feta cheese**
1 pint cherry tomatoes, halved or quartered or sliced roasted red peppers from a 16 ounce jar

Instructions

Cook the pasta al dente in a large stockpot of salted water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
Add all other ingredients into the mixing bowl with the pasta. Toss until all of the ingredients are evenly coated with the pesto.
Serve immediately, garnished with fresh chopped parsley and black pepper, if desired. This pasta is great served warm, room temperature or chilled. Enjoy!

Notes

*Use any favorite pasta variety. Bowtie, Fusilli or Penne work best. For a gluten-free option, try a chickpea or brown rice pasta.

**Any variety of feta works, but I typically use fat free.

Nutrition