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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 minutes
Cook Time 10 minutes
Servings 6
Calories 361kcal


  • 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


  • 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.



Calories: 361kcal | Carbohydrates: 33g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 256mg | Potassium: 355mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4137IU | Vitamin C: 17mg | Calcium: 226mg | Iron: 3mg