Creamy Pesto Pasta Salad
This Pesto Pasta Salad transforms the classic dish with the bright and refreshing flavors of herby pesto!
Servings 6 servings
Calories 416kcal
Ingredients
- 8 ounces rotini pasta You'll need about 3 cups of dried
- 1 cup pesto sauce see notes
- 3 tablespoons mayonnaise
- 3 tablespoons olive oil
- 1 (8.5 ounce) can artichoke hearts
- 1 cup black olives halved
- 1 1/2 cups grape tomatoes halved
- 1 small cucumber diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup feta cheese
Instructions
- Bring a large pot of salted water to a boil. Add in the pasta and cook until al dente, drain and rinse under cold water, and set aside.
- In a small bowl, add the pesto, mayonnaise, olive oil and whisk until combined.
- In a large mixing bowl, add the cooked pasta, and 1/2 of the pest mixture and stir until the pasta is coated.
- Add in the artichoke hearts, olives, tomatoes, and cucumbers, and feta cheese, followed by the remaining pesto mixture, and stir until everything is coated.
- Chill until ready to serve!
Notes
- Any short-cut pasta will work.
- Get the pesto from the cold section, it's much better than getting it from the aisle.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 35g | Protein: 11g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 1459mg | Potassium: 201mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1343IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 1mg
