Italian Pesto Pasta Salad
Pesto pasta salad is full of fresh Italian flavor and is simple to assemble with basil pesto, tomatoes and creamy mozzarella.
Servings: 3 servings
Calories: 665kcal
Ingredients
- 3-4 cups al dente pasta (butterfly or spiral pasta) approximately 2 - 2½ cups / 250 - 300 g dry
- ½-¾ cup basil pesto
- 10-12 pitted black olives (halved)
- 8-10 small mozzarella balls (halved or quarted)
- 8-10 cherry or grape tomatoes (halved or quartered)
- 5-6 fresh basil leaves (chopped)
- 2-3 tablespoons olive oil (more if needed or desired)
- ¼ teaspoon salt
Instructions
- In a large bowl, toss together the pasta and pesto, add the the black olives, mozzarella balls, tomatoes, basil, salt and olive oil and combine. Chill one hour before serving. Enjoy!
Notes
This pasta salad tastes even better after chilling, so it’s perfect for prepping a few hours or up to a day ahead of time.
How to store the pesto pasta salad
Store in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving, and add a drizzle of olive oil or extra pesto if it needs freshening up.Nutrition
Calories: 665kcal | Carbohydrates: 50g | Protein: 24g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 691mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1312IU | Vitamin C: 7mg | Calcium: 355mg | Iron: 1mg | Phosphorus: 125mg