Pesto Pasta Salad Recipe

Farfalle pasta is tossed with basil pesto, spinach, sun-dried tomatoes, halved fresh cherry tomatoes and fresh basil for a caprese-inspired summer dish.

Course pasta

Cuisine Italian

Keyword 30 minute meal, caprese, mozzarella, pasta, pasta salad, pesto

Prep Time 15

Cook Time 10

Servings

Calories 361kcal

Ingredients

½ pound farfalle pasta
8 ounces baby spinach
2 tablespoons extra-virgin olive oil
½ cup fresh basil pesto
1 (10-ounce) jar sun-dried tomatoes, drained and chopped
8 ounces fresh mozzarella Ciliegine
1 cup halved cherry tomatoes
¼ cup packed fresh basil leaves
Kosher salt, as needed
Freshly ground black pepper, as needed

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes.
Arrange the spinach at the bottom of a colander then drain the pasta over the top so the spinach wilts.
Add the pasta and spinach to a large bowl, then toss them in the oil and pesto until combined while the pasta is still warm.
Next, add the sun-dried tomatoes, mozzarella, cherry tomatoes, and fresh basil. Season to taste with salt and pepper and serve at room temperature or chilled.

Video

Nutrition