Description
A vibrant and fresh pasta salad tossed with basil pesto, cherry tomatoes, and creamy mozzarella, perfect for any gathering.
Ingredients
Scale
- 8 oz Pasta (like rotini, penne, or fusilli)
- 1 cup Pesto Sauce
- 1 cup Cherry Tomatoes
- 1 cup Fresh Mozzarella Balls
- 2 cups Fresh Spinach
- 1/4 cup Parmesan Cheese
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Optional Add-Ins: Roasted Red Peppers, Olives, Grilled Chicken or Shrimp
Instructions
- Boil the pasta by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente, about 8-10 minutes.
- Prepare the pesto by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth (if making homemade).
- Chop the cherry tomatoes and mozzarella. If using roasted red peppers or olives, chop them as well.
- Combine the drained pasta (let it cool for a few minutes) with the pesto sauce in a large mixing bowl.
- Add the chopped cherry tomatoes, mozzarella balls, and spinach. Season with salt and pepper to taste.
- Chill the pasta salad in the fridge for about 30 minutes before serving.
Notes
For a creative touch, try adding kalamata olives or sun-dried tomatoes for a Mediterranean flair.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, pesto, summer recipe, vegetarian, easy salad