An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Italian Pesto Pasta Salad
NUTRITION · PER SERVING90M COOK
CAL 46%·PRO 67%
CARBS 79G34% OF CAL
5G FIBER69G OTHER5G TOTAL SUGAR
FAT 52G51% OF CAL
19G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chilled pasta salad tossed with fresh basil pesto, creamy mozzarella, cherry tomatoes, and olives. A fresh, simple Italian-inspired dish that works hot or cold.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3-4 cups al dente pasta (butterfly or spiral pasta) (approximately 2 - 2½ cups / 250 - 300 g dry)
- ½-¾ cup basil pesto
- 10-12 pitted black olives (halved)
- 8-10 small mozzarella balls (halved or quarted)
- 8-10 cherry or grape tomatoes (halved or quartered)
- 5-6 fresh basil leaves (chopped)
- 2-3 tablespoons olive oil (more if needed or desired)
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 90M
CAL 46%·PRO 67%
CARBS 79G34% OF CAL
5G FIBER69G OTHER5G TOTAL SUGAR
FAT 52G51% OF CAL
19G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 968mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 458mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 968MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.