Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Ingredients:
- 1 lb pasta
- 1 tbs olive oil
- 2 cups diced cucumbers (approximately 1 medium or 2-3 mini cucumbers)
- 2 cups cherry tomatoes, halved or quartered
- 1 can (14.5-ounce) white cannellini beans, rinsed and drained
- ½ to ¾ cup pesto
- Salt to taste
Instructions:
- Begin by preparing the pasta as per the instructions on the package. For babies, opt for a smaller pasta shape such as elbows, mini wagon wheels, or penne. Once cooked, drain the pasta and transfer it to a bowl. Toss it with the olive oil and allow it to cool slightly.
- Add the diced cucumbers, cherry tomatoes, and rinsed cannellini beans into the cooled pasta. Introduce the pesto to the mix, starting with 1/2 cup and adjusting to your preference for flavor intensity.
- Serve the pasta salad at either room temperature or chilled.
Notes:
- This pasta salad can be conveniently prepared up to three days in advance. Store it in an airtight container for optimal freshness.
- If you wish to enhance the protein content, introduce elements like diced chicken, shrimp, or mozzarella.
- For an added layer of taste and texture, experiment with shredded Parmesan, diced olives, or roasted sunflower seeds.
