This creamy Pesto Pasta Salad is easy to make and and a delight to eat! Fresh and colorful, this salad can be made ahead of time and is the perfect side dish to serve at summer parties or to take to a pot luck.
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.
While the pasta cooks, whisk together the pesto, mayonnaise and black pepper. Keep the sauce refrigerated until ready to use.
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.
Pour the Pesto/Mayonnaise sauce over the salad and gently mix until all ingredients are coated.
To serve, place the salad on a serving platter and sprinkle with the remaining tomatoes, pine nuts, shaved Parmigiana and basil.