Pesto Pasta Salad
Elevate your summer gatherings with this vibrant Pesto Pasta Salad Recipe. Bursting with fresh flavors and colorful ingredients, this dish combines al dente pasta, juicy cherry tomatoes, creamy mozzarella, and a medley of crisp vegetables, all coated in a homemade basil pesto dressing. Perfect for picnics, barbecues, or as a quick lunch, this refreshing salad is easy to customize—add grilled chicken or your favorite veggies to make it your own. With minimal prep time and maximum flavor, it’s an ideal dish for any occasion that will please a crowd!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Salad
- Method: Mixing
- Cuisine: Italian
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 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, cherry tomatoes, spinach, red onion, mozzarella balls, olives, and rinsed chickpeas.
- Toss gently to mix the ingredients evenly.
- In a small bowl, whisk together the basil pesto, olive oil, and apple vinegar until smooth.
- Pour the dressing over the salad mixture and toss again to coat everything evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled; garnish with optional parmesan cheese or fresh basil if desired.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Find it online: https://myrecipesbook.com/pesto-pasta-salad-recipe/