Pesto Pasta Salad
Pesto Pasta Salad is a vibrant and refreshing dish that perfectly combines the earthy flavors of fresh vegetables with the rich essence of basil pesto. Ideal for summer gatherings, picnics, or as a light lunch, this salad is not only quick to prepare but also highly customizable, allowing you to tailor it to your taste. With its delightful medley of ingredients, it’s sure to be a hit at any event. Enjoy this nutritious and filling salad that showcases the best of seasonal produce!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: No Cook
- Cuisine: Italian
Ingredients
Scale
- 1 pound pasta (cooked 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
- 3 tablespoons olive oil
- 1 tablespoon red apple vinegar
Instructions
- In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, chopped spinach, diced red onion, mozzarella balls, sliced olives, and rinsed chickpeas.
- Toss gently until all ingredients are well mixed.
- In a small bowl, whisk together basil pesto, olive oil, and red apple vinegar until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled with salt and pepper sprinkled on top.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Find it online: https://cookingwithmia.com/pesto-pasta-salad-recipe/