15-Minute Cold Pesto Pasta Salad with Veggies
This simple 15-minute Vegetarian Pesto Pasta Salad is full of fresh flavor and incredibly easy to make at home with a small-shaped pasta. Cooked pasta is tossed with chopped spinach and basil, cherry tomatoes, fresh mozzarella cheese, and homemade or jarred pesto sauce. Serve cold, and enjoy!
Servings: 8 servings
Calories: 262kcal
Ingredients
- 8 ounces small-shaped pasta
- 1 pint grape or cherry tomatoes cut in half or quartered
- 8 ounces fresh mozzarella cheese diced
- 1 cup baby spinach roughly chopped
- 1/4 cup fresh basil leaves thinly sliced
- 1/2 cup pesto store-bought or homemade
- Salt and pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente, following package instructions. Drain and set aside to cool.
- Add tomatoes, mozzarella, and chopped spinach to a large bowl. Once pasta is cooled, add to the bowl then top with the pesto. Stir well to combine and coat the pasta in the pesto.
- Taste the pasta and add additional salt and pepper as needed. Sprinkle with remaining basil. Serve immediately or store in the refrigerator for up to 2 days.
Nutrition
Calories: 262kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 334mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1185IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg