Pesto Pasta Salad Recipe
Pesto pasta salad is a refreshing and flavorful dish perfect for a light lunch or summer side. Made with cooked pasta, fresh pesto, cherry tomatoes, mozzarella, and a variety of other vegetables or ingredients, it's a versatile dish that can be customized to taste.
Servings: 8
Cost: $10
Equipment
Ingredients
- 1 pound pasta cooked to al dente according to package instructions
- 1 pint cherry tomatoes halved.
- 2 cups fresh baby spinach roughly chopped
- 1/2 cup diced red onion
- 1 cup fresh mozzarella balls
- 1/2 cup sliced olives
- 1 15 ounce can chickpeas or white beans rinses and drained
- Salt and pepper
- 1/2 cup grated parmesan cheese optional
- Chopped fresh basil optional
For the Dressing
- 7 ounces basil pesto homemade or store-bought
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
Instructions
- Add the pasta, cherry tomatoes, spinach, onion, mozzarella, olives, and beans to a large bowl.
- Toss to combine.
- In a small bowl, whisk together the pesto, olive oil and vinegar.
- Pour the dressing over the pasta salad and toss to coat.
- Refrigerate for 30 minutes.
- Serve sprinkled with cheese and basil, if desired.
Notes
Pasta Salad can be made up to 24 hours in advance. Be sure to mix up a little extra dressing to use just before serving.
Nutrition
Calories: 518kcal | Carbohydrates: 63g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 502mg | Potassium: 646mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1580IU | Vitamin C: 16mg | Calcium: 224mg | Iron: 4mg