Easy Summer Pesto Pasta Salad
An easy summer salad with bold, fresh and delicious flavours to enjoy for lunch or as a side dish.
Servings: 4
Calories: 340kcal
Ingredients
- 8 oz farfalle (bowtie) pasta (or pasta of your choice)
- 1 tbsp extra virgin olive oil
- 2 cups organic mix baby greens
- 1 pint grape/cherry tomatoes, cut in half
- 1/4 red pepper, diced
- 1/4 orange pepper, diced
- 1/8 red onion, thinly sliced or chopped (optional)
- 2 tbsp Parmesan cheese
- 4 tbsp fresh homemade basil pesto(store-bought is optional)
- salt and pepper
- fresh basil for garnishing
Instructions
- Fill a medium size pot with water, once it comes to a boil, add salt and pasta. Follow instructions on package and cook until al denta. Once cooked, rinse in cold water and set aside to drain. Once completely drained, mix in olive oil.
- In a large bowl, add pasta, mixed baby greens, grape/cherry tomatoes, red and/or orange peppers, and onion if using, parmesan cheese, salt, pepper and pesto.
- Combine all the ingredients, making sure the pesto is well distributed.
- Add salad to serving bowl, and add fresh basil for garnishing.
Nutrition
Calories: 340kcal | Carbohydrates: 50g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 203mg | Potassium: 457mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1593IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 2mg