Pesto Pasta Salad with Mozzarella and Tomatoes
The perfect main course or side dish that celebrates the flavors of summer.
Servings: 6
Calories: 538kcal
Ingredients
- 16 oz. box of bow tie pasta
- 4 oz pesto sauce ½ of a jar
- 1 pint grape tomatoes halved
- 12 oz mozzarella cheese cubed into 1 inch pieces
- a splash of olive oil
- a splash of balsamic vinegar
- salt and pepper to taste fresh basil for garnish
Instructions
- Cook the pasta according to package directions in a large pot of salted water.
- Rinse with cool water in a colander when cooked.
- Mix in pesto sauce, grape tomatoes and cheese.
- Add a splash of oil and vinegar so that the pasta salad is moist.
- Season with salt and pepper to taste.
- Mix together well and chill for two hours before serving.
- Makes 6 main course servings but serves up to 12 as a side dish.
Notes
Recipe Tips
- Cook pasta al dente (very slightly undercooked) as you don't want a mushy pasta salad.
- Pasta salad can be made ahead but I like to add the tomatoes and fresh basil right before serving.
- If the pesto pasta salad is made in advance, freshen it up with a drizzle of oil and vinegar.
- This pasta recipe is great the next day! Make sure to store in an airtight container. It keeps well for 2-3 days in the fridge.
Nutrition
Calories: 538kcal | Carbohydrates: 62g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 541mg | Potassium: 399mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1421IU | Vitamin C: 11mg | Calcium: 341mg | Iron: 2mg