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4.29 from 14 votes

Pesto Pasta Salad

Pesto Pasta Salad with al dente pasta, bocconcini, and juicy cherry tomatoes tossed in a rich pesto sauce. This pasta salad is a satisfying delicious lunch that's sure to please the crowd!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Pasta
Cuisine: American, Italian
Servings: 8 Servings
Calories: 257kcal

Ingredients

  • 8 ounces uncooked rotini pasta
  • 1 cup mini boconccini (fresh mozzarella balls)
  • 1 cup cherry tomatoes
  • Parmesan cheese

For the Pesto Sauce (about 1 cup)

  • 1/4 cup pine nuts
  • 1 bunch fresh basil leaves
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled
  • 1 tablespoon lemon zest
  • 1/2 teaspoon freshly-ground pepper

Instructions

  • In a pot over medium heat, bring about  4 quarts salted water to a rolling boil. Add penne and cook according to package directions for about 11 to 13 minutes or until firm to bite. 
  • Remove from heat. Rinse with cold water and drain well.
  • In a food processor, combine pine nuts, basil, parmesan cheese, olive oil, garlic, lemon zest, and pepper until smooth.
  • In a serving bowl, combine cooked pasta, boconccini, cherry tomatoes, and pesto sauce. Stir well to combine. Garnish with more Parmesan cheese, if desired.
  • Refrigerate to chill and allow flavors to meld. Serve cold.

Nutrition

Serving: 214g | Calories: 257kcal | Carbohydrates: 24g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 120mg | Iron: 0.9mg