Pesto Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pesto pasta salad with bell peppers, cucumber, cherry tomatoes, and artichoke, tossed with homemade or store-bought basil pesto. Great as a side at BBQs and potlucks, or served with grilled chicken for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 ounces short pasta shapes (such as fusilli, cavatappi, farfalle, penne or campanelle)
- 1 cup pesto sauce (see recipe below or use store-bought)
- 1 red or yellow bell pepper (chopped)
- 1 English cucumber (chopped)
- 8 ounces cherry tomatoes (halved)
- 14 ounce can artichoke hearts (drained and chopped)
- black pepper (to taste)
- 3 cups loosely packed fresh basil leaves
- ½ cup toasted pine nuts
- ½ cup grated Parmesan cheese (2 ounces)
- 1 clove garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup olive oil
At a glance
PER SERVING · TIME 30M
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
- 630mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 158mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 630MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.