Pesto Pasta Salad
This Pesto Pasta Salad is a refreshing mix of pasta, mozzarella, and vegetables, perfect for summer gatherings.
Equipment
- large pot
- colander
- large bowl
Ingredients
Pasta and Fillings
- 12 oz fusilli or rotini pasta
- ½ cup basil pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved
- ⅓ cup pitted black olives, sliced
- ¼ cup grated Parmesan cheese
- 2 tablespoon extra-virgin olive oil
- Salt to taste
- black pepper to taste
- Fresh basil leaves for garnish
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and olives.
- Add basil pesto and olive oil to the bowl. Toss gently until all ingredients are evenly coated.
- Season with salt and black pepper to taste. Stir in grated Parmesan cheese.
- Garnish with fresh basil leaves before serving. Serve chilled or at room temperature.
Notes
If possible, let the salad sit for a bit to enhance the flavors before serving.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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