Pesto Pasta Salad
Pesto Pasta Salad is a vibrant and refreshing dish that brings together cooked pasta, fresh basil pesto, and an array of colorful vegetables. Perfect for summer gatherings or as a light lunch, this salad is not only easy to prepare but also highly customizable, allowing you to choose your favorite veggies and proteins. With its delightful mix of flavors and textures, this recipe will surely impress your guests while being a nourishing option for any occasion. Enjoy it chilled for the best flavor experience!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 1 pound cooked pasta
- 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 (15 ounces) chickpeas or white beans, rinsed and drained
- 7 ounces basil pesto (homemade or store-bought)
- 3 tablespoons olive oil
- 1 tablespoon red apple vinegar
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine cooked pasta, cherry tomatoes, spinach, red onion, mozzarella balls, olives, and chickpeas.
- In a small bowl, whisk together basil pesto, olive oil, and red apple vinegar until smooth.
- Pour the dressing over the pasta salad mixture and toss gently until all ingredients are well coated.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, season with salt and pepper as needed.
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 315
- Sugar: 4g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg
Find it online: https://emmadishes.com/pesto-pasta-salad-recipe/