Pesto Pasta Salad
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5
6 reviews
Excellent
Pesto Pasta Salad
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This pesto pasta salad combines pesto with pasta, tomatoes, mozzarella and fresh basil. It's packed with flavor, ready in under 30 minutes and makes for the perfect summer side dish.
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Ingredients
- 1 lb rotini pasta
- 1 pint cherry tomato halved
- 8 oz mozzarella pearls
- ⅓ cup Italian dressing homemade or store-bought (I used Bolthouse Farms)
- ¼ cup basil chopped, fresh
- black pepper for garnish, fresh
Pesto
- 2 cups basil fresh leaves
- 2 small cloves garlic
- ¼ cup pine nuts
- ⅔ cup Parmigiano-Reggiano cheese parmesan works too, fresh grated
- 2 Tablespoons lemon juice fresh
- ½ teaspoon salt more to taste, sea salt
- ground black pepper more to taste, pinch
- ½ cup extra virgin olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside to cool.
- While pasta is cooking, make pesto by adding basil, garlic, pine nuts, grated parmesan, lemon juice, salt and pepper into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth.
- Combine cooled pasta with 1 cup pesto, Italian dressing, tomatoes, mozzarella and fresh basil.
- Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired.
- Serve immediately or chill until ready to serve. Note: you’ll have about ⅓ cup leftover pesto – store this in the fridge as you might want to add more pesto before serving as the pasta soaks up some of the pesto as it sits.
Notes
- Store-bought pesto: If you want to use store-bought pesto, I recommend getting fresh pesto (found in the refrigerated section at the store). You'll want to make sure you buy at least 1 cup.
- Make-ahead: This salad can be made ahead and stored in the refrigerator. Add the fresh basil and a bit more pesto just before serving to freshen it up.
- Serving: Serve the salad chilled or at room temperature. It makes a great side dish for picnics, barbecues or a light lunch. Or add some grilled protein and serve it for dinner.
- Extra vegetables: Feel free to add other vegetables like bell peppers, cucumbers, or olives for added flavor and texture.
Nutrition Information
Show Details
Serving
1/8 recipe
Calories
466kcal
(23%)
Carbohydrates
48g
(16%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
15mg
(5%)
Sodium
277mg
(12%)
Potassium
137mg
(3%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1/8 recipe | |
| Calories | 466kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 277mg | 12% |
| Potassium | 137mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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