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.
- 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