Pesto Pasta Salad
Servings: 5 Servings
Ingredients
- 12 ounces uncooked short pasta rotini, penne, ziti, etc.
- 8 ounces cherry tomatoes halved
- 8 ounce basil pesto 1 jar
- 8 ounces mozzarella pearls drained (1 package)
- ½ cup olives sliced, any variety
- ½ cup fresh basil chiffonade
- Salt and pepper to taste
Instructions
- Cook the pasta noodles to al dente. Drain, rinse with cold water, drain again, and transfer to a large bowl.12 ounces uncooked short pasta
- To the bowl of pasta, add the tomatoes, pesto, mozzarella pearls, olives, and basil. Stir to combine, taste, and season with salt and pepper.8 ounces cherry tomatoes, 8 ounce basil pesto, 8 ounces mozzarella pearls, ½ cup olives, ½ cup fresh basil, Salt and pepper
- Serve chilled, and store leftovers in the refrigerator for up to 4 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup pasta salad. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
Nutrition Facts
Pesto Pasta Salad
Serving Size
2 cups
Amount per Serving
Calories
570
% Daily Value*
Fat
30
g
46
%
Saturated Fat
7
g
35
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
20
mg
7
%
Sodium
676
mg
28
%
Potassium
263
mg
8
%
Carbohydrates
57
g
19
%
Fiber
4
g
16
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
1316
IU
26
%
Vitamin C
11
mg
13
%
Calcium
266
mg
27
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
