Caprese Pesto Pasta Salad
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Lexi's Clean Kitchen · by Lexi★ 5.0 (1)

Caprese Pesto Pasta Salad

NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 21%
CARBS 29G34% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER4G TOTAL SUGAR
FAT 21G56% OF CAL
6G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh pasta tossed with basil pesto, mozzarella, cherry tomatoes, and artichoke. A light Mediterranean salad with nuts and herbs, perfect for warm weather meals.

mainitalianpastasaladvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup arugula or baby spinach
  • 1/2 cup basil
  • 1/3 cup walnuts
  • 1 clove garlic
  • 1/4 teaspoon sea salt (more to taste)
  • 1/4 teaspoon black pepper (more to taste)
  • 2 tablespoons lemon juice
  • 1/8 teaspoon red pepper flakes (more to taste)
  • 1 tablespoon grated parmesan (optional)
  • 1/4 cup extra-virgin olive oil (more as necessary when blending)
  • For Pasta Salad
  • 12 ounce gluten-free pasta (cooked)
  • 8 ounces small mozzarella balls (ciliegine or bocconcini, halved)
  • 2 pints cherry tomatoes (halved)
  • 1 cup roasted red peppers (diced)
  • 1/3 cup marinated artichokes (chopped)
  • 3/4 cup fresh basil (sliced thin)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt (more to taste)
  • 1/4 teaspoon red pepper flakes (more to taste)
  • 1/4 teaspoon ground black pepper (more to taste)
PREP
15M
SODIUM
130MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.