Pesto Pasta Salad

Course Appetizer, Side Dish

Cuisine American, Italian Inspired, Southern

Keyword pesto-pasta-salad-recipe

Prep Time 25

Cook Time 10

Total Time 35

Servings servings

Calories 354kcal

Ingredients

1 lb dry fusilli pasta (rotini)
1 8 oz jar prepared basil pesto i.e. Classico, Barilla your favorite
1/3 cup mayonnaise
1/2 tsp black pepper
1 cup halved cherry tomatoes
2/3 cup kalamata or green pimento stuffed olives
1/3 cup thinly sliced red onion
1 cup fresh mozzarella pearls (bocconcini) sliced in half
2 cups loosely packed baby spinach
1/4 cup shredded Parmesan cheese

Instructions

Cook pasta in salted water per the package instructions until al dente. Drain well.
Add cooked pasta to a large bowl. Add pesto, mayonnaise and black pepper. Mix to combine then chill for 10 minutes.
Once the pasta has cooled down add the tomatoes, olives, red onion and mozzarella, Mix to evenly distribute and coat with pesto.
Add spinach leaves to the bowl, toss to fully combine.
Serve immediately or chilled garnished with shredded Parmesan cheese.

Notes

This recipe uses a jar of pesto to keep the prep simple. It's important to use a prepared pesto that you already enjoy as it's the dominant flavor in this recipe. If you'd like to make your own pesto see my recipe for Spinach Basil Pine Nut Pesto here.

Nutrition