Basil Pesto Pasta Salad with Tomatoes and Green Beans | Recipe
A creamy pesto pasta salad, featuring fresh and healthy ingredients like grape tomatoes and green beans.
Servings: 8 Servings
Calories: 269kcal
Ingredients
- 8 ounces Farfalle Bow-Tie Noodles, uncooked
- 12 ounces fresh green beans stems removed
- 1 ½ cup grape tomatoes halved lengthwise and seeded
- 6 ounces ¾ cup Ciglienge, or chopped, fresh Mozzarella
- 6 ounces ¾ cup Basil Pesto Sauce, or high-quality, store-bought basil pesto
- Generous pinch of Kosher salt
Instructions
- Have ready a large pot of heavily salted water and bring to a boil over high heat. Add pasta and cook to al dente according to package instructions. Strain over the sink and rinse with a stream of cool water to avoid overcooking. Set aside until ready to use.
- For the green beans, add water to a medium-sized saucepan until about two-thirds of the way full. Place over high heat and bring to a boil. Add green beans to water and allow to boil for 6 minutes, just until tender. Remove the heat, strain and rinse, once again, with a stream of cool running water to avoid further cooking.
- Transfer pasta and green beans to a large mixing bowl, along with the tomatoes, Mozzarella, pesto and salt. Gently fold ingredients together. Serve right away or refrigerate for up to 3 days.
- Serves 4-6.
Video
Nutrition
Serving: 1cup | Calories: 269kcal | Carbohydrates: 27g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 337mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 9mg | Calcium: 166mg | Iron: 1.1mg