Pesto Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta coated with fresh homemade basil pesto, combined with cherry tomatoes, fresh mozzarella, olives, and pine nuts. This vibrant, herbaceous salad celebrates summer produce and Italian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups fresh basil ((just the leaves, stems removed))
- 2 tablespoons pine nuts ((can substitute with walnuts if needed))
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1/2 cup grated parmesan
- 1 pound Fusilli pasta ((or pasta noodle of choice))
- prepared pesto sauce
- 2 cups diced cherry tomatoes
- 1 cup kalamata olives ((pitted and sliced) )
- 7 ounces fresh mozzarella ((you can find the ball-shaped mozzarella in the deli section of most markets))
At a glance
PER SERVING · TIME 140M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1130mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 278mg
- Calcium
- 296mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.