Description
This pasta salad with basil pesto is fresh, light, and packed with vibrant flavor. Tender pasta is tossed with basil pesto, crisp vegetables, mozzarella, and parmesan cheese for a refreshing dish perfect for lunches, picnics, or easy family dinners.
Ingredients
- 12 oz pasta (rotini, penne, or bow tie)
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup mozzarella balls
- 1/4 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to the package instructions until al dente.
- Drain the pasta and rinse under cold water until completely cooled.
- Transfer the cooled pasta to a large mixing bowl.
- Add the cherry tomatoes, cucumber, red onion, black olives, and mozzarella balls.
- In a small bowl, whisk together the basil pesto, olive oil, and lemon juice until smooth.
- Pour the pesto dressing over the pasta and vegetables.
- Toss everything together until evenly coated.
- Season with salt and black pepper to taste.
- Sprinkle parmesan cheese and fresh basil leaves over the top.
- Chill the pasta salad for at least 30 minutes before serving.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Bell peppers or toasted pine nuts add extra crunch and texture.
- Whole wheat pasta can be used for a heartier version.
- Stir in extra pesto or olive oil before serving leftovers to refresh the salad.
- This pasta salad is best served cold.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 18mg
