Pesto Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled pasta salad with fresh summer vegetables like zucchini, snow peas, and cherry tomatoes, dressed in basil pesto and studded with bocconcini. Light, fresh, and perfect for warm-weather gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Kosher salt
- 1 pound fusilli pasta
- 1 pound summer squash or zucchini, (halved lengthwise and thinly sliced)
- 8 ounces snap or snow peas, (cut on the diagonal into bite-sized pieces)
- 1/2 medium red onion, (sliced crosswise into thin slices (about 1-inch long))
- 1 cup Basil Pesto
- 1 pound cherry or grape tomatoes, (halved)
- 8 ounces bocconcini ((bite-sized mozzarella balls), drained and halved)
- 1/2 teaspoon red pepper flakes ((optional))
- 2 tablespoons lemon juice
- 1/2 cup fresh basil leaves, (chopped or torn)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 555mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 418mg
- Calcium
- 89mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.