Pesto Pasta Salad
A delicious full of flavor dish, this Pesto Pasta Salad is the perfect addition to an evening meal, picnics, gatherings and more.
Servings: 8 - 10
Calories: 361kcal
Ingredients
- 1 pound rotini pasta
- 1 cup cherry tomatoes halved
- ½ cup sliced olives
- ½ cup chopped cucumber
- ½ cup mini mozzarella balls cut in half
- 3 Tablespoons freshly grated parmesan cheese
- 2 Tablespoons chopped basil plus more for garnish
Dressing:
- ½ cup basil pesto
- 3 Tablespoons olive oil
- 1 lemon juiced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon pepper
Instructions
- Cook the pasta in a large pot of salted water until al dente. Do not overcook. Drain the pasta, rinse in cold water and drain really well.
- Make the dressing by whisking all the dressing ingredients together in a small bowl.
- Pour the well-drained pasta into a large bowl followed by the tomatoes, olives, cucumbers, mozzarella balls, parmesan cheese, and basil.
- Toss to combine.
- Pour the dressing over the pasta and toss again.
- Garnish with more basil and parmesan, if desired.
- Serve right away or refrigerate until ready to serve.
Notes
- You can add other additions to this salad, see above for ideas.
- Other pasta can be used, again see above on suggestions.
- We do not recommend freezing this recipe.
- Make sure after refrigerating to let sit out for 15 minutes so the dressing can soften.
- Chicken can be added to this if you want a meat aspect.
- This can be made ahead of time, see above on how to do that.
- Easily double this recipe to serve a larger crowd.
Nutrition
Calories: 361kcal | Carbohydrates: 46g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 608mg | Potassium: 208mg | Fiber: 3g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 1mg