Pesto Pasta Salad
Indulge in the vibrant flavors of this Pesto Pasta Salad, a delightful dish that brings together tender pasta, fresh vegetables, and aromatic basil pesto. Perfect for picnics, barbecues, or a light lunch, this salad is not only quick to prepare but also highly customizable to suit your taste preferences. Tossed with ripe cherry tomatoes, fresh baby spinach, and protein-packed chickpeas or beans, this colorful meal is as nutritious as it is delicious. Chill it for a while to allow the flavors to meld beautifully before serving; you won’t be disappointed!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 1 pound pasta (cooked to al dente)
- 1 pint cherry tomatoes (halved)
- 2 cups baby spinach (roughly chopped)
- 1/2 cup diced red onion
- 1 cup fresh mozzarella balls
- 1/2 cup sliced olives
- 1 can (15 ounces) chickpeas or white beans (rinsed and drained)
- Salt and pepper
- 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, baby spinach, diced red onion, mozzarella balls, sliced olives, and rinsed chickpeas or white beans.
- In a small bowl, whisk together the basil pesto, olive oil, and red apple vinegar until well blended.
- Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled and enjoy! Optionally sprinkle with grated Parmesan cheese and chopped fresh basil.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Find it online: https://goldenrecipetime.com/pesto-pasta-salad-recipe/