5 from 6 votes
Pesto Pasta Salad
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.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
8
Calories:
466 kcal
Course:
Side Dish, Salad
Cuisine:
American
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.
Cup of Yum
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
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: 8 Serving
Amount Per Serving
Calories 466
% 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.