Description
Pesto Pasta Salad is the perfect dish for summer gatherings, picnics, or a light lunch. Bursting with vibrant colors and fresh flavors, this salad combines al dente pasta, juicy cherry tomatoes, crunchy spinach, and creamy mozzarella. Tossed in a rich basil pesto dressing, it’s an easy-to-make recipe that can be customized to your liking by adding proteins like chicken or turkey. This salad not only pleases the palate but also makes a beautiful presentation on any table. Whether you’re serving it cold at a potluck or enjoying it as a quick meal at home, this Pesto Pasta Salad is sure to become a favorite!
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 chickpeas or white beans (rinsed and drained)
- 7 ounces basil pesto
- 3 tablespoons olive oil
- 1 tablespoon red apple vinegar
Instructions
- In a large mixing bowl, combine cooked pasta, halved cherry tomatoes, chopped spinach, diced red onion, mozzarella balls, sliced olives, and chickpeas or beans.
- 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 gently to coat all ingredients evenly.
- Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, season with salt and pepper to taste and optionally sprinkle with grated parmesan cheese and chopped fresh basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg