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–+ servings
Lily

Creamy Pesto Pasta Salad with Veggies you'll love!

A delicious and creamy pasta salad loaded with fresh veggies and a flavorful pesto dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced (any color)
  • 1 cup broccoli florets blanched
  • 1/2 cup red onion finely chopped
  • 1/2 cup pesto sauce
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese optional

Method
 

  1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, broccoli, and red onion.
  3. In a separate bowl, whisk together the pesto sauce, mayonnaise, lemon juice, salt, and pepper until smooth.
  4. Pour the dressing over the pasta and vegetables, and toss gently to coat everything evenly.
  5. If using, sprinkle the grated Parmesan cheese over the top and mix lightly.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 30gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 10mgSodium: 300mgFiber: 3gSugar: 3g

Notes

  • For added protein, consider mixing in grilled chicken or chickpeas.
  • Substitute the mayonnaise with Greek yogurt for a lighter version.

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