Tomatoes, kalamata olives, and mozzarella balls are tossed with pasta in a creamy pesto dressing for a lightweight and flavor-packed picnic or potluck dish.
- Taste: This pesto pasta salad is herby, garlicky, and tangy with creamy bites of mozzarella and juicy tomatoes.
- Talent Degree: This beginner-friendly recipe makes use of a 3-ingredient dressing, tossed with a handful of different elements.
- Price range Tip: Burn up leftover veggie bits and add additional pasta to stretch the recipe additional.
- Serving Strategies: Make it a predominant dish and add leftover chicken, shrimp, salmon, or tofu.
Ingredient Ideas for Pesto Pasta Salad
- Pasta: Search for pasta shapes with grooves, tubes, or twists for the pesto dressing to cling to. Penne, rotini, cavatappi, and bow-tie are nice choices.
- Dressing: Use store-bought pesto or make selfmade basil pesto. Strive swapping out the mayonnaise for plain Greek yogurt for fewer energy and a lighter taste.
- Veggies: Sundried tomatoes present a chewy texture whereas grape or cherry tomatoes add coloration and sweetness. You can too use chopped spinach, diced cucumbers, corn kernels, peas, or diced bell peppers.
- Cheese: Use bite-sized bocconcini balls or lower a bigger ball of recent mozzarella into small cubes. Feta, gorgonzola, or blue cheese crumbles can be utilized as an alternative of mozzarella.
Storing Pesto Pasta Salad
Prep pesto pasta salad at the least 2 hours however as much as two days forward of time. Toss elements collectively, cowl, and chill within the fridge till able to serve.
Maintain leftover pesto pasta salad in a lined container within the fridge for as much as 3 days. Freezing isn’t beneficial.
Mediterranean Impressed Pasta Salad Recipes
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Pesto Pasta Salad
Pesto pasta salad is straightforward to make and will be served as a aspect dish or predominant dish!
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In a big pot of salted water, cook dinner pasta al dente, and drain nicely. Rinse beneath chilly water to cease cooking.
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In a small bowl, whisk pesto, mayonnaise, and crimson wine vinegar.
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In a big bowl, mix the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss nicely to mix. Style and season with extra salt and pepper if desired.
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Refrigerate for at the least 2 hours earlier than serving.
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Chop recent basil and sprinkle on high simply earlier than serving
- Rinse the pasta in chilly water to cease the cooking course of and preserve pasta agency.
- Because the salad sits, it is going to soak up dressing, so remember to gown generously.
- Non-obligatory additions embody parmesan cheese, recent spinach, capers, or a squeeze of lemon juice.
*If utilizing selfmade pesto, the pasta salad and leftover pesto ought to be refrigerated and consumed inside 3 days.
Energy: 338 | Carbohydrates: 34g | Protein: 9g | Fats: 19g | Saturated Fats: 3g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 3g | Trans Fats: 0.02g | Ldl cholesterol: 9mg | Sodium: 443mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg
Diet info offered is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.
Course Pasta, Salad, Facet Dish
Delicacies American, Italian© SpendWithPennies.com. Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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