Pesto Pasta Salad
Prep time
Cook time
Total time
A light, summery pasta salad made with homemade pesto, fresh tomatoes and mozzarella.
Recipe type: Pasta Salad
Cuisine: Italian
Serves: 12 cups
  • 6 cups spiral pasta
  • 1 handful fresh basil
  • 1 clove garlic
  • ¼ cup Parmesan cheese
  • ¾ cup olive oil
  • 2 cups cherry tomatoes, cut in half
  • 12 mozzarella balls, cut in half
  1. In a large pot add about 8 cups of water. Add pasta and cook until al dente, about 10 minutes. Drain pasta and add to a large bowl. Drizzle with olive oil, to prevent sticking. Set aside.
  2. In a food processor, add basil, garlic and Parmesan cheese. On low speed, drizzle olive oil and process until combined. Pour over cooked pasta and mix until thoroughly combined.
  3. Add tomatoes and cheese to pasta and season with salt if desired.
  4. Refrigerate until ready to serve.
Nutrition Information
Serving size: 1 cup Calories: 328 Fat: 20 Carbohydrates: 29 Sugar: 1.3 Sodium: 101 Fiber: 2 Protein: 8
Recipe by PB + P Design at