Pesto Pasta Salad

This refreshing Pesto Pasta Salad combines al dente pasta with vibrant pesto and fresh vegetables, making it a perfect light lunch or side dish. It's a delightful and colorful meal that is both satisfying and easy to prepare.

Ingredients

• Pasta (fusilli or rotini) - 150 grams
• Fresh basil pesto - 4 tablespoons
• Cherry tomatoes, halved - 100 grams
• Cucumber, diced - 100 grams
• Red bell pepper, diced - 50 grams
• Kalamata olives, pitted and halved - 50 grams
• Fresh mozzarella balls, halved - 100 grams
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
2. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.
3. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, Kalamata olives, and mozzarella balls.
4. Add the basil pesto and olive oil to the bowl, mixing well to coat all the ingredients evenly.
5. Season with salt and black pepper to taste, and toss gently to combine.
6. Refrigerate the salad for at least 10 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh vegetables and basil.
• Contains healthy fats from olive oil and mozzarella for heart health.

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