Go Back Email Link
–+ servings
Close up view of a bowl filled with pesto pasta salad.
Print Recipe
5 from 3 votes

Pesto Pasta Salad

This pasta salad uses a homemade pesto to bring all of that fresh basil-y goodness. You will love these bursting flavors in every bite.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: Pesto Pasta Salad
Servings: 8 servings
Author: Caytlin McCleery

Ingredients

  • 1 pound rotini pasta
  • 2 cups fresh basil leaves loosely packed
  • 3 cloves garlic
  • 1/2 cup grated parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup pine nuts
  • 1 pint cherry or grape tomatoes halved
  • 1 medium green bell pepper diced
  • 8 ounces fresh mozzarella cheese pearls
  • 1/2 cup sliced black olives
  • 1/4 cup diced red onion

Instructions

  • Cook 1 pound rotini pasta according to the package instructions. After it's cooked, drain the pasta and rinse it under cold water. Once cooled, transfer it to a large mixing bowl.
  • For the pesto, combine 2 cups fresh basil leaves, 3 cloves garlic, 1/2 cup grated parmesan cheese, 1/3 cup olive oil, and 1/4 cup pine nuts in a food processor or blender. Process until the mixture becomes fairly smooth.
  • Pour the pesto over the cooled pasta and toss it until well coated.
  • Add 1 pint cherry or grape tomatoes (halved), 1 medium green bell pepper (diced), 8 ounces fresh mozzarella cheese pearls, 1/2 cup sliced black olives, and 1/4 cup diced red onion to the pasta. Toss until all ingredients are well combined.
  • Refrigerate the salad until it's time to serve.

Video

[yeetvid]

Notes

Pine nuts can be replaced with walnuts or sunflower seeds. 

Nutrition

Serving: 1.5cups | Calories: 446kcal | Carbohydrates: 48g | Protein: 16g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 272mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 749IU | Vitamin C: 27mg | Calcium: 195mg | Iron: 2mg
QR Code