How to Make the Perfect Pesto Pasta Salad
Italian · Easy · 20 minutes min · 4 servings
A fresh and vibrant pasta salad tossed with homemade pesto and seasonal vegetables.
Why this recipe works
This Pesto Pasta Salad recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 450 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 11 simple ingredients that you can find at any grocery store:
- 300 g fusilli pasta
- 100 g cherry tomatoes
- 100 g mozzarella balls
- 50 g fresh basil
- 50 g pine nuts
- 2 cloves garlic
- 1 tsp salt
- 1 tsp black pepper
- 60 ml olive oil
- 50 g Parmesan cheese
- 1 tbsp lemon juice
Step by step instructions
Step 1: Cook Pasta
Boil fusilli until al dente and drain.
Step 2: Prepare Pesto
Blend basil, garlic, pine nuts, cheese, and olive oil until smooth.
Step 3: Combine Salad
In a large bowl, mix pasta with pesto, cherry tomatoes, and mozzarella.
Step 4: Season
Add salt, pepper, and lemon juice; mix well.
Step 5: Serve
Chill before serving for optimal flavor.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fusilli pasta → penne
- pine nuts → walnuts
- mozzarella balls → feta cheese
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not salting the pasta water.
- Overcooking the pasta.
- Using wilted basil for the pesto.
Nutrition facts
Per serving: 450 calories, 12g protein, 60g carbs, 20g fat, 5g fiber.
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