Pesto Pasta Salad
Ingredients
-
1
lb
pasta
-
½
cup
pesto
-
1
cup
cherry tomatoes
-
½
bell pepper
bell pepper
-
¼
cup
Kalamata olives
-
1
cup
mozzarella balls
-
to taste
salt
Instructions
- 1. Boil water in a large pot and cook the pasta according to package directions.
- 2. While the pasta cooks, prepare the pesto and chop the tomatoes, bell pepper, and olives into bite-sized pieces.
- 3. Drain the cooked pasta and transfer it to a large bowl. Add the pesto and mix well to coat the pasta.
- 4. Taste the pasta and add salt if needed, then stir in the tomatoes, bell pepper, olives, and mozzarella.
- 5. Serve the salad warm or at room temperature, and store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts (estimated)
Servings
10
Calories
251
Total fat
8g
Total carbohydrates
36g
Total protein
9g
Sodium
180mg
Cholesterol
5mg
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