Healthy Meal Prep
Italian Pesto Pasta Salad Recipe

Italian Pesto Pasta Salad


Fresh Italian-inspired ingredients are key in this pesto pasta salad recipe that makes a great side or main dish for dinner or lunch.


  • 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
  • 1 tablespoon olive oil
  • 2 cups chopped fresh basil
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, crushed
  • ½ cup toasted pine nuts
  • ½ lemon, juiced
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil
  • salt and ground black pepper to taste
  • 2 cups grape tomatoes, quartered
  • 1 (8 ounce) package mozzarella cheese, cubed
  • 4 stalks celery, diced
  • ½ sweet onion, diced


  1. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup pasta water; drain pasta, rinse in cold water, and return to the pot. Stir in 1 tablespoon olive oil to prevent sticking. Set aside.
  2. Combine basil, parsley, and garlic in a food processor; pulse until combined. Add toasted pine nuts and lemon juice and pulse until well combined. Add Parmesan cheese and 1/4 cup olive oil while processor is running; blend well. Season pesto with salt and pepper.
  3. Place pasta into a large mixing bowl and stir in pesto. Add 1/4 cup reserved pasta water to thin slightly and continue to mix until pasta is thoroughly coated; add more pasta water as needed. Mix tomatoes, mozzarella cheese, celery, and onion into the salad until well combined.
  4. Refrigerate for 1 hour to allow flavors to blend together, or eat right away.

Add comment

Nutritional Information

Italian Pesto Pasta Salad

Servings Per Recipe: 10
Calories: 348.7
% Daily Value *
protein: 31 %
carbohydrates: 12 %
exchange other carbs:
dietary fiber: 12 %
fat: 25 %
saturated fat: 23 %
cholesterol: 6 %
vitamin a iu: 19 %
niacin equivalents: 40 %
vitamin b6: 9 %
vitamin c: 25 %
folate: 29 %
calcium: 26 %
iron: 15 %
magnesium: 20 %
potassium: 9 %
sodium: 9 %
thiamin: 8 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved