Heading to the beach? You need a delicious, refreshing, and easy-to-pack snack. These Cold Pesto Pasta Salad Cups are perfect for healthy beach snacks, offering vibrant flavors in a convenient individual serving.
Key Ingredients & Substitutions:
- Small Pasta: Orzo, ditalini, or elbow macaroni work best. Gluten-free pasta is a great alternative.
- Pesto: Use your favorite store-bought pesto or a homemade version. For a nut-free option, try a sunflower seed pesto.
- Cherry Tomatoes: Grape tomatoes or diced regular tomatoes are fine too.
- Mozzarella Balls (Bocconcini): Feta cheese crumbles or cubed provolone are tasty substitutions.
- Fresh Basil: Don’t skip this for a burst of fresh flavor!
Ingredients:
- 1 cup (about 6 oz) small pasta (orzo, ditalini, or elbow macaroni)
- 1/2 cup prepared pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup small mozzarella balls (bocconcini), halved or quartered
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons olive oil (optional, for tossing)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4 cups
- Tools Needed: Saucepan, mixing bowl, measuring cups, muffin tin or small containers.
Step-by-Step Instructions:
1. Cook the Pasta
Cook your chosen small pasta according to package directions until al dente. Drain it well and rinse with cold water to stop cooking and cool it down. This prevents stickiness.
2. Combine Ingredients
In a large mixing bowl, gently combine the cooled pasta, pesto, halved cherry tomatoes, and mozzarella balls. Add the fresh basil and olive oil, if using.
3. Season the Salad
Season the pasta salad with salt and black pepper to your taste. Stir everything gently until all ingredients are evenly coated with the pesto.
4. Portion into Cups
Evenly divide the pasta salad into four individual serving cups or a muffin tin. This makes them perfect for grab-and-go healthy beach snacks.
5. Chill Before Serving
Cover the cups and refrigerate for at least 30 minutes before heading out. This allows the flavors to meld beautifully and ensures a refreshing snack.
Variation Ideas:
- Add diced cucumber or bell peppers for extra crunch and veggies.
- Stir in some grilled chicken or chickpeas for added protein, making it a more substantial meal.
- A squeeze of fresh lemon juice brightens the flavors even more.
- Try sundried tomatoes instead of fresh for a deeper, sweeter taste.
Storage Instructions:
You can store your Cold Pesto Pasta Salad Cups in airtight containers in the refrigerator for up to 3 days. They are best enjoyed cold, so pack them in a cooler with ice packs for your healthy beach snacks. Do not freeze this dish.
Frequently Asked Questions (FAQ):
Can you make these Cold Pesto Pasta Salad Cups ahead of time?
Yes, you can prepare them up to 2 days in advance. The flavors often improve with a little time to meld.
What kind of pasta works best for healthy beach snacks?
Small pasta shapes like orzo, ditalini, or elbow macaroni are ideal as they are easy to eat with a fork or spoon from a cup.
Are these suitable for a picnic as well?
Absolutely! These are perfect for any outdoor gathering, offering a convenient and refreshing option.
How do you prevent the pasta from sticking together?
Rinsing the cooked pasta with cold water after draining helps prevent sticking and cools it down quickly.
Can you use store-bought pesto?
Yes, store-bought pesto works perfectly and makes this recipe quick and easy.
What if you don’t have fresh basil?
While fresh basil is highly recommended, you can omit it if necessary, though the flavor profile will be slightly different.
