Description
Pesto Pasta Salad is a colorful and flavorful dish that shines as a light lunch or a side for summer gatherings. This quick and easy recipe combines fresh ingredients like cherry tomatoes, spinach, and mozzarella with aromatic basil pesto, creating a delightful burst of flavor in every bite. Perfect for picnics, potlucks, or family dinners, this customizable pasta salad pleases both kids and adults alike. With the added benefits of being nutritious and satisfying, itβs an excellent choice for any occasion.
Ingredients
Scale
- 1 pound pasta (cooked to 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)
- Salt and pepper to taste
- 7 ounces basil pesto (homemade or store-bought)
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
Instructions
- In a large bowl, combine cooked pasta, cherry tomatoes, spinach, onion, mozzarella, olives, and beans.
- In a small bowl, whisk together the pesto, olive oil, and vinegar until smooth.
- Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Serve chilled and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Use fresh vegetables for optimal flavor. Customize with your favorite proteins or additional veggies. For a gluten-free version, substitute with gluten-free pasta.