Pesto Pasta Salad
A simple to make pesto pasta salad with only 9 ingredients, and the easiest 1 ingredient sauce. Fresh veggies, jarred roasted red peppers and sun dried tomatoes, and tender mozzarella pearls make this salad perfect for your summer potlucks.
Servings: 6
Calories: 605kcal
Ingredients
- 1 cup Prepared Pesto
- 1 English Cucumber
- 8 ounces Mozzarella Pearls
- 1-2 cups Spring Mix or Arugula
- 1/2 cup Roasted Red peppers chopped
- 1/2 cup Sun Dried Tomatoes in oil drained
- 1 cup Cherry Tomatoes quartered
- 16 ounces Mini Farfalle cooked al dente, drained
- 1/4 cup Parmesan shredded
Instructions
- Cook the mini farfalle pasta in salted boiling water according to the package instructions until al dente. Drain and set aside to cool.
- In a large bowl, combine the cooked pasta, diced cucumber, mozzarella pearls, spring mix or arugula, chopped roasted red peppers, and sun-dried tomatoes. Stir to combine.
- Pour the prepared pesto over the salad and toss everything together until well coated. Taste, season with kosher salt and pepper as desired.
- Add the cherry tomatoes and Parmesan cheese to the bowl, and gently toss to coat.
- Serve immediately, or refrigerate for at least an hour to allow the flavors to meld together before serving.
Notes
- Cook Pasta - I suggest using salted water when cooking the pasta, as this will impart more flavor into your pasta noodles, and give you a better pasta salad. Consider rinsing pasta in cold water after cooking to stop the cooking process and help the pasta cool!
- Serve- While you can serve immediately, I like to refrigerate for at least an hour to allow the flavors to meld together before serving.
Nutrition
Calories: 605kcal | Carbohydrates: 66g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 884mg | Potassium: 501mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 23mg | Calcium: 343mg | Iron: 2mg