5 from 213 votes
Pesto Pasta Salad
This Pesto Pasta Salad combines farfalle pasta with fresh basil pesto, cherry tomatoes in red and yellow, crisp sliced cucumbers, and soft fresh mozzarella cubes. A sprinkle of freshly grated Parmesan cheese adds a savory finish. The cold pasta tossed in pesto pairs well with the crunchy vegetables, making it a refreshing dish suitable for picnics or light meals.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
5
Calories:
490 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces farfalle pasta , whole wheat or white
- 3/4 cup basil pesto , homemade or store bought
- 2 cups cherry tomato halved (I use half red and half yellow
- 2 cucumber sliced, mini
- 3 ounces mozzarella cheese cut into 1/2-inch cubes, fresh
- 1/4 cup Parmesan Cheese freshly grated
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- Add pasta to a large bowl and stir in pesto.
- Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with parmesan cheese. Garnish with fresh cracked pepper, if desired.
Cup of Yum
Nutrition Information
Calories
490kcal
(25%)
Carbohydrates
25g
(8%)
Protein
14g
(28%)
Fat
38g
(58%)
Saturated Fat
9g
(45%)
Cholesterol
25mg
(8%)
Sodium
1005mg
(42%)
Potassium
326mg
(7%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2286IU
(46%)
Vitamin C
17mg
(19%)
Calcium
311mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 490
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 25mg | 8% |
| Sodium | 1005mg | 42% |
| Potassium | 326mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2286IU | 46% |
| Vitamin C | 17mg | 19% |
| Calcium | 311mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.