Pesto Pasta Salad
Prep time
Cook time
Total time
A light pasta salad made with quinoa shells, homemade pesto and mozzarella cheese.
Serves: 7 Cups (7 servings)
  • 8 oz shell macaroni ( I used Quinoa Pasta)
  • 1 large bunch basil leaves, about 30 leaves
  • ¼ tsp. salt
  • ¼ tsp pepper
  • 1 tbsp. parmesan cheese
  • ¼ cup olive oil
  • ¼ cup sour cream, fat free
  • 1 cup cherry tomatoes, cut in half if large in size
  • 2 oz mozzarella balls, cut in half
  1. Cook pasta according to manufactures directions. Once pasta is cooked, drain and run under cold water, place in a bowl to cool.
  2. To make pesto: In a food processor, add basil leaves, salt, pepper, Parmesan cheese and olive oil. Process until smooth. Stir in sour cream.
  3. To put the salad together, in the bowl with the pasta, add pesto, tomatoes, mozzarella cheese and season with salt and pepper is desired.
  4. Refrigerate for at least 1 hour before serving.
Calories per cup: 222, Fat: 10, Cholesterol: 7, Potassium: 58, Carbs: 26, Fiber: 2, Sugar: 2, Protein: 7
Nutrition Information
Serving size: 1 cup
Recipe by Peanut Butter and Peppers at