Pesto Pasta Salad: Fresh Lunch Recipe
A vibrant and easy-to-make cold pasta salad combining al dente pasta with fresh basil pesto, cherry tomatoes, and creamy mozzarella. A quick Mediterranean-inspired lunch that improves as flavors meld over time.
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Servings: 4 servings
Calories: 490kcal
Ingredients
- 12 oz penne pasta
- 1 1/3 cups basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella cheese, cubed
- 1 clove garlic, minced
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil
- Cook pasta until al dente (8-10 minutes)
- Drain pasta and let cool to room temperature
- In a large bowl, toss pasta with pesto until well coated
- Add cherry tomatoes and cubed mozzarella
- Mix in minced garlic and olive oil
- Season with salt and black pepper
- Chill salad in refrigerator for at least 1 hour before serving
Notes
Chilling is recommended to allow flavors to meld
Add optional ingredients like sun-dried tomatoes or olives for extra flavor
Store in airtight container for up to 3 days
Add optional ingredients like sun-dried tomatoes or olives for extra flavor
Store in airtight container for up to 3 days
Nutrition
Serving: 1g | Calories: 490kcal | Carbohydrates: 60g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 800mg | Fiber: 4g | Sugar: 7g