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Pesto Pasta Salad

Pesto Pasta Salad

Sophia
A vibrant pasta salad with homemade basil pesto, fresh veggies, and mozzarella, ready in 20 minutes, perfect for picnics.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Side Dish
Cuisine American, Italian
Servings 4
Calories 380 kcal

Ingredients
  

For the Pesto:

  • 2 cups fresh basil leaves packed
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup extra-virgin olive oil
  • ¼ cup pine nuts
  • 1 tsp minced garlic
  • 1 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

For the Pasta Salad:

  • 8 oz rotini pasta
  • 1 cup cherry tomatoes halved
  • ½ cup fresh mozzarella balls halved
  • ¼ cup red onion finely diced
  • 1 cup baby spinach roughly chopped

For Garnish (Optional):

  • Extra basil leaves
  • 2 tbsp toasted pine nuts
  • Lemon wedges

Instructions
 

  • Boil salted water in a pot; cook rotini 8-10 minutes until al dente, then drain and rinse with cold water.
  • Blend basil, Parmesan, olive oil, pine nuts, garlic, lemon juice, salt, and pepper until smooth.
  • Halve tomatoes and mozzarella, dice onion, chop spinach; place in a large bowl.
  • Add cooled pasta and pesto to veggies; toss until coated.
  • Chill 10-15 minutes, then garnish with basil, pine nuts, and lemon wedges, if using.

Notes

Nutrition (per serving):
  • Calories: 380 kcal
  • Protein: 12g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Sugars: 3g
  • Fat: 20g
  • Saturated Fat: 4g Source: USDA Food Database (2025). Values are approximate.