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Pesto Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 520
A vibrant and flavorful pasta salad featuring fresh basil pesto, cherry tomatoes, and mozzarella, perfect for a quick lunch or picnic.

Ingredients

Pesto

  • 20 g fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 20 g Pecorino or vegetarian Parmesan
  • 2 tablespoons pine nuts
  • to taste Salt and pepper

Pasta and Vegetables

  • 150 g fusilli pasta
  • 100 g cherry tomatoes, halved
  • 100 g boccatini or mozzarella pearls
  • 400 g tin of chickpeas, drained and rinsed
  • 1 tablespoon Greek yogurt
  • 20 g arugula (rocket)
  • to taste Salt

Garnish

  • as needed Fresh basil leaves (for garnish)

Instructions 

  • Make the pesto by blending basil, garlic, cheese, pine nuts, and olive oil until smooth with some texture.
  • Cook pasta until al dente, then rinse with cold water to cool.
  • Combine pasta, cherry tomatoes, mozzarella, chickpeas, pesto, and Greek yogurt; toss to coat.
  • Garnish with basil leaves and serve.

Notes

Use fresh ingredients for best flavor. Adjust salt and pepper to taste.
Calories: 520kcal
Cost: $15
Course: Salad
Cuisine: Italian
Keyword: pasta