Pesto Pasta Salad
This pesto pasta salad is a light side dish full of fresh summer flavors.
Servings 10
Calories 251kcal
Cost $.96 per serving
Equipment
Ingredients
- 1 lb pasta
- 1/2 cup pesto
- 1 cup cherry tomatoes
- 1/2 bell pepper
- 1/4 cup Kalamata olives
- 1 cup mozzarella balls
- Salt to taste
Instructions
- Boil a large pot of water and cook the pasta according to the package directions.
- While the pasta is cooking, make the pesto and cut the tomatoes, pepper, and olives into bite-sized pieces.
- Drain the pasta when it’s done cooking and transfer it to a large bowl. Add the pesto and stir to coat well. Taste the pasta and sprinkle with salt if needed. Then stir in the tomatoes, bell pepper, olives, and mozzarella.
- Serve warm or at room temperature. Store the leftovers in an airtight container in the refrigerator for up to 3 days. Yields 10 cups.
Nutrition
Calories: 251kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 180mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 522IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg
