Pesto Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer pasta salad loaded with tortellini, fresh vegetables, salami, mozzarella, and peas tossed in a bright pesto vinaigrette. Colorful, herbaceous, and perfect for gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 20 oz. refrigerated cheese tortellini (may sub medium pasta)
- 1 1/2 cups cherry tomatoes, halved
- corn from 1 ear sweet corn (charred or grilled)
- 1 1/2 cups chopped English cucumber
- 1 red or orange bell pepper ( chopped)
- 1 cup frozen petite peas (thawed)
- 1/4 cup diced red onion
- 8 oz. Genoa Salami ( chopped)
- 8 oz. fresh mozzarella pearls
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup basil pesto
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon red wine vinegar
- 1 tsp EACH onion powder, garlic powder, parsley, salt
- 1/2 tsp EACH dried oregano, paprika, pepper
- 1/4 teaspoon red pepper flakes
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
- 25m
- Cook
- 5m
- Sodium
- 1404mg
- 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
- 224mg
- Calcium
- 344mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.