Pesto Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 servings
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Calories
338 kcal
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Course
Side Dish, Main Course, Salad
Pesto Pasta Salad
Description
This salad uses cooked and cooled cavatappi (or rotini) pasta as a base mixed with fresh grape tomatoes, diced sun-dried tomatoes, small mozzarella balls, and pitted kalamata olives for varied textures and tastes. The dressing blends pesto with mayonnaise and red wine vinegar to deliver herbaceous, tangy creaminess without overpowering the ingredients.
Once mixed, the salad is refrigerated for at least two hours to let the pasta absorb the dressing flavors. Just before serving, fresh basil leaves are chopped and scattered on top to enhance aroma and add color.
It can be served as a side dish or light lunch and works well as a make-ahead option for picnics or gatherings.
If using homemade pesto, the salad and leftover pesto should be refrigerated and consumed within three days. Rinsing the pasta after cooking stops overcooking and helps maintain bite. Optional additions like parmesan, fresh spinach, capers, or lemon juice can personalize the salad further.
Ingredients
- 8 ounces cavatappi pasta or rotini pasta
- 1 cup grape tomatoes halved
- ¼ cup tomatoes diced, sun dried
- ½ cup mozzarella balls small
- ½ cup kalamata olives pitted
- salt to taste
- black pepper to taste
- ¼ cup basil fresh leaves
Dressing
- ½ cup pesto see notes
- ¼ cup mayonnaise
- 1 tablespoon red wine vinegar
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions and drain well. Rinse under cold water to stop cooking.
- In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.
- In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.
- Refrigerate for at least 2 hours before serving.
- Chop fresh basil and sprinkle on top just before serving
Notes
- If using homemade pesto, refrigerate both the pasta salad and leftover pesto; consume within three days.
- Rinse cooked pasta in cold water to halt cooking and prevent stickiness.
- The salad absorbs dressing over time, so apply dressing generously.
- Optional additions include parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338 | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 449mg | 19% |
| Potassium | 300mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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