Pesto Pasta Salad
Ingredients
The pasta salad
-
10
oz
fusilli pasta
-
2
tablespoons
olive oil
-
¼–½
teaspoon
sea salt
-
1
tablespoon
lemon juice
-
½
cup
halved green olives
-
½
cup
fresh mozzarella pearls
-
1
cup
fresh tomatoes, chopped
-
½
cup
fresh basil
Creamy Pesto Dressing
-
¾
cup
basil pesto
-
½
cup
greek yogurt
-
2
tablespoons
mayonnaise
-
1
tablespoon
lemon juice
-
to taste
salt and pepper
Instructions
- Cook the pasta according to package directions, adding salt to the water.
- Drain the pasta and toss it hot with olive oil and lemon juice, then spread it on a sheet pan to cool.
- Mix the pesto, Greek yogurt, mayonnaise, and lemon juice until smooth and creamy, seasoning with salt and pepper.
- Combine the cooled pasta, olives, mozzarella, and creamy pesto dressing. Refrigerate if making ahead.
- Add fresh tomatoes and basil just before serving, and garnish as desired.
Nutrition Facts (estimated)
Servings
8 cups
Calories
336
Total fat
19.3g
Total carbohydrates
30.6g
Total protein
10.3g
Sodium
447.3mg
Cholesterol
5.1mg
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