Tomators, kalamata olives and mozzarella balls are launched with pasta in a creamy sauce for pesto for a picnic or potluck plate rich in flavor.
- Taste: This pesto paste salad is Herby, garlic and spicy with creamy mozzarella bites and juicy tomatoes.
- Skill level: This beginner recipe uses a 3 ingredients condiment, launched with a handful of other ingredients.
- Budget tip: Use the remaining vegetarian pieces and add an extra pasta to further extend the recipe.
- Serve suggestions: Do a main dish and add remaining chicken, shrimp, salmon or tofu.
Tips for ingredients for pesto pasta salad
- Pasta: Search forms of pasta with grooves, pipes or twists for the dressing of the pesto to cling to. Penne, Rotini, corkscrews and arch ties are excellent options.
- Get dressed: Use the pesto purchased in the store or prepare homemade basil pesto. Try to exchange mayonnaise with a simple Greek yogurt for less calories and a lighter flavor.
- Vegetables: Dried tomatoes provide a rubbery consistency while grape or cherry tomatoes add color and sweetness. You can also use chopped spinach, diced cucumbers, corn grains, peopes or diced peppers.
- Cheese: Use the balls of small morsels or cut a larger ball of fresh mozzarella into cubes. Crumbs from Feta, Gorgonzola or blue cheese can be used instead of mozzarella.
Memory salad of pesto pasta
Prepare the pesto paste salad at least 2 hours but up to two days in advance. Put the ingredients together, cover and cooled in the refrigerator until they are ready to serve.
Keep the remaining pesto salad in a covered container in the refrigerator for a maximum of 3 days. Freezing is not recommended.
Pasta salad recipes inspired by the Mediterranean
Have you prepared this pesto pasta salad? Make sure to leave an evaluation and comment below!
Pesta paste salad
The pesto paste salad is easy to prepare and can be served as a side dish or main dish!
Prevent the screen from becoming dark
In a large pot of salted water, cook the pasta al dente and drain well. Rinse under cold water to stop cooking.
In a small bowl, pesto whisk, mayonnaise and red wine vinegar.
In a large bowl, add the drained pasta, grape tomatoes, dried tomatoes, mozzarella and olives. Add the dressing and launches well to unite. Taste and season with salt and additional pepper, if desired.
Refrigerate for at least 2 hours before serving.
Chop the fresh basil and sprinkle at the top just before serving
- Rinse the pasta in cold water to stop the cooking process and keep the pasta stop.
- While the salad is located, it will absorb the dressing, so be sure to dress generously.
- Optional additions include Parmesan, fresh spinach, capers or a lemon juice narrow.
*If you use homemade pesto, pasta salad and remaining pesto must be chilled and consumed within 3 days.
Calories: 338 | Carbohydrates: 34G | Protein: 9G | Fat: 19G | Saturated fat: 3G | Polynsaturo fat: 5G | Monolysatuine fat: 3G | Trans fat: 0.02G | Cholesterol: 9mg | Sodium: 443mg | Potassium: 311mg | Fiber: 3G | Sugar: 4G | Vitamin A: 767Iu | Vitamin C: 5mg | Soccer: 87mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, salad, side dish
Kitchen American, Italian© Spendewithpennies.com. The content and photographs are protected from copyright. The sharing of this recipe is both encouraged and appreciated. It is strictly prohibited to copy and/or glue complete recipes to any social media. Please view my policy of use of the photo here.
