Description
A refreshing pasta salad with pesto, perfect for summer meals or picnics.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, mix pasta with pesto until evenly coated.
- Add cherry tomatoes, olives, red onion, and feta cheese.
- Drizzle with lemon juice and season with salt and pepper.
- Toss gently and refrigerate for 30 minutes before serving.
Notes
- For extra flavor, add grilled chicken or shrimp.
- Use gluten-free pasta if needed.
- Adjust pesto quantity based on preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
Keywords: cold pesto pasta salad, easy pasta salad, summer salad recipe