Pesto Pasta Salad
Pesto pasta salad is a vibrant and flavorful dish that combines al dente pasta with fresh vegetables, making it a perfect choice for summer gatherings or a light lunch. This Pesto Pasta Salad Recipe is quick to prepare and offers endless customization options, ensuring every bite bursts with flavor. Tossed in aromatic basil pesto and complemented by the crispness of veggies, this salad is not only visually appealing but also packed with nutrients. Serve it chilled at barbecues, picnics, or potlucks, and watch it become the star of your meal.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 8
- Category: Main
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 1 pound cooked pasta (al dente)
- 1 pint cherry tomatoes (halved)
- 2 cups fresh baby spinach (roughly chopped)
- 1/2 cup diced red onion
- 1 cup fresh mozzarella balls
- 1/2 cup sliced olives
- 1 can (15 ounces) chickpeas or white beans (rinsed and drained)
- 7 ounces basil pesto
- 3 tablespoons olive oil
- 1 tablespoon red apple vinegar
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, spinach, red onion, mozzarella balls, olives, and chickpeas. Toss gently.
- In a small bowl, whisk together the basil pesto, olive oil, and red apple vinegar until smooth.
- Pour the dressing over the pasta mixture and toss until all ingredients are well coated.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled. Optionally top with grated parmesan cheese and fresh basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
Find it online: https://teffrecipes.com/pesto-pasta-salad-recipe/