Pesto Pasta Salad
This pesto pasta salad is loaded with tender rotini, juicy cherry tomatoes, and creamy mozzarella, all tossed in a vibrant kale basil pesto. It’s fresh, easy to make, and perfect for potlucks or meal prep.
Ingredients
For the Pasta Salad:
- 1 lb dry rotini pasta
- 2 cups cherry tomatoes, sliced
- 8 oz fresh mozzarella pearls
- ¼ red onion, thinly sliced
- 2 Tbsp fresh basil, sliced
- Shredded parmesan cheese, for serving
For the Kale Pesto:
- 1 cup kale leaves, chopped
- 1 cup fresh basil leaves, packed
- ½ cup olive oil
- ¼ cup shredded parmesan cheese
- ¼ cup pine nuts, toasted
- 2 garlic cloves
- 2½ Tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Add all pesto ingredients to a food processor. Blend until smooth. Set aside.
- Cook rotini pasta in salted water according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine cooled pasta, cherry tomatoes, mozzarella, onion, and basil.
- Pour in the pesto and toss until everything is fully coated.
- Adjust seasoning if needed and refrigerate for 30 minutes.
- Top each serving with shredded parmesan and extra basil.
- Serve chilled or at room temperature.
- Enjoy your fresh pesto pasta salad!
Notes
For extra flavor, toast the pine nuts before adding them to the pesto. You can also swap kale for spinach in the pesto for a milder taste. This pesto pasta salad stays fresh for days!
Nutrition (Estimated per serving)
Calories: 430
Carbohydrates: 42g
Protein: 12g
Fat: 24g
Fiber: 3g
Sugar: 4g
Calories: 430
Carbohydrates: 42g
Protein: 12g
Fat: 24g
Fiber: 3g
Sugar: 4g