Description
A vibrant and herb-forward pasta salad featuring chewy pasta, juicy cherry tomatoes, tender spinach, and creamy mozzarella, dressed in a basil pesto.
Ingredients
Scale
- 1 pound cooked pasta (al dente)
- 1 pint cherry tomatoes, halved
- 2 cups fresh baby spinach, chopped
- 1/2 cup diced red onion
- 1 cup fresh mozzarella balls (bocconcini), halved if large
- 1/2 cup sliced olives
- 1 can chickpeas or white beans, rinsed and drained (approx. 15 oz)
- Salt and pepper to taste
- 7 ounces basil pesto (homemade or store-bought)
- 3 tablespoons olive oil
- 1 tablespoon red apple vinegar
Instructions
- If your pasta isn’t already cooked, bring a large pot of salted water to a boil and cook pasta to al dente (usually 8–10 minutes; check package instructions). Drain and rinse briefly under cool water to stop cooking and remove excess starch.
- In a large mixing bowl, add the cooked pasta, halved cherry tomatoes, chopped spinach, diced red onion, mozzarella balls, sliced olives, and rinsed chickpeas.
- In a small bowl, whisk together the basil pesto, olive oil, and red apple vinegar until smooth and well combined.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop (1–2 hours is even better).
- Give the salad a quick toss, then serve chilled. Optional: garnish with grated Parmesan and chopped fresh basil.
Notes
For a lighter salad, reduce the olive oil and increase the acidity with more vinegar or lemon juice. This salad can be made a day ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg