Pesto Pasta Salad Recipe
A refreshing and vibrant Pesto Pasta Salad combining al dente pasta, fresh basil pesto, and colorful vegetables, perfect for any occasion.
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Servings: 4 servings
Calories: 320kcal
Ingredients
- 2 cups of rotini pasta
- 1 cup of fresh basil pesto
- 1 cup of cherry tomatoes halved
- 1/2 cup of mozzarella balls
- 1/4 cup of pine nuts toasted
- 1/2 cup of arugula
- Salt and pepper to taste
- Optional: grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking.
- In a large mixing bowl, combine the cooled pasta and basil pesto.
- Gently fold in the halved cherry tomatoes and mozzarella balls.
- Add the toasted pine nuts and arugula, mixing well.
- Season with salt and pepper to taste.
- For added flavor, sprinkle grated Parmesan cheese on top if desired.
- Cover the bowl and refrigerate for at least 30 minutes.
- Serve chilled or at room temperature.
Nutrition
Calories: 320kcal | Carbohydrates: 32g | Protein: 10g | Fat: 18g | Fiber: 3g