Description
A refreshing Summer Pesto Pasta Salad bursting with fresh flavors, perfect for summer gatherings and light dinners.
Ingredients
Scale
- 300 grams (about 10.5 ounces) of fusilli pasta
- 1 cup of fresh basil pesto (store-bought or homemade)
- 250 grams (about 1.5 cups) of cherry tomatoes, halved
- 200 grams (about 7 ounces) of mozzarella balls, preferably bocconcini
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the fusilli pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Wash and chop the cherry tomatoes, bell peppers, and red onion, and place them in a large mixing bowl.
- Add the cooled pasta to the bowl with the chopped vegetables. Pour in the fresh basil pesto and drizzle with olive oil. Toss gently to combine.
- Fold in the mozzarella balls, ensuring they are evenly distributed.
- Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes before serving.
- Before serving, give the salad a gentle toss and garnish with fresh basil leaves if desired.
Notes
- For a nut-free version, use sunflower seeds in the pesto.
- Use nutritional yeast instead of Parmesan for a vegan option.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Summer Pesto Pasta Salad, Pasta Salad, Summer Recipes, Vegetarian Salad