Description
A refreshing and flavorful Pesto Pasta Salad that’s perfect for summer gatherings or as a light meal. This vegetarian dish combines al dente pasta with cherry tomatoes, mozzarella, olives, red onion, and basil, all tossed in a vibrant pesto dressing.
Ingredients
Scale
Pasta Salad:
- 12 ounces rotini or bowtie pasta, cooked and cooled;
- 1 cup cherry tomatoes, halved;
- 1/2 cup fresh mozzarella balls, halved;
- 1/3 cup sliced black olives;
- 1/4 cup diced red onion;
- 1/4 cup chopped fresh basil;
Pesto Dressing:
- 1/2 cup pesto sauce (store-bought or homemade);
- 2 tablespoons olive oil;
- Salt and black pepper to taste;
- Optional squeeze of lemon juice for brightness.
Instructions
- Cook the Pasta: Cook the pasta according to package directions, then drain and rinse under cold water.
- Prepare Salad: In a large bowl, combine the pasta, cherry tomatoes, mozzarella, olives, red onion, and basil.
- Make Pesto Dressing: Whisk together pesto sauce and olive oil until smooth.
- Toss and Chill: Pour the pesto mixture over the pasta, toss to coat, season with salt, pepper, and lemon juice. Chill for at least 30 minutes.
- Serve: Toss again before serving.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- This salad can be prepared a day ahead and refrigerated.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
