Pesto Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light pesto pasta salad with fresh tomatoes, cucumber, mozzarella, and toasted pine nuts. Best with homemade pesto, though store-bought works. Serve cold as a side or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounces fusilli pasta
- 1 1/2 cups grape or cherry tomatoes sliced in half
- 1 1/2 cups sliced English cucumber
- 8 ounces fresh mozzarella balls
- 1/3 cup chopped red onion
- 1 cup fresh pesto sauce (or store bought)
- 1/4 cup pine nuts
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
- 10m
- Cook
- 15m
- Sodium
- 344mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 552mg
- Calcium
- 259mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.