Description
Pesto Pasta Salad is a vibrant and refreshing dish that showcases the best of summer flavors. This easy-to-make recipe combines al dente pasta with colorful vegetables, creamy mozzarella, and a delicious homemade basil pesto dressing. It’s perfect for light lunches, picnics, or as a side at gatherings. The beauty of this recipe lies in its versatility—customize it with your favorite veggies or proteins to suit any palate. With its enticing presentation and delightful taste, this Pesto Pasta Salad will surely impress friends and family alike.
Ingredients
Scale
- 1 pound cooked pasta (al dente)
- 1 pint cherry tomatoes (halved)
- 2 cups fresh baby spinach (roughly chopped)
- 1/2 cup diced red onion
- 1 cup mozzarella balls
- 1/2 cup sliced olives
- 1 can (15 ounces) chickpeas (rinsed and drained)
- Salt and pepper to taste
- Dressing: 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 to mix.
- In a smaller bowl, whisk together the basil pesto, olive oil, and red apple vinegar until well combined.
- Pour the dressing over the pasta salad mixture in the larger bowl. Toss thoroughly until all ingredients are coated.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavor.
- Optionally garnish with grated parmesan cheese or chopped fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg