Pesto Pasta Salad Recipe from Chef Victoria Love.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are more affordable.

Boil 8 ounces of mini farfalle in rapidly boiling salted water for 8 minutes.

Drain the pasta and cool it under running cold water to stop the cooking process.

Once cooled, drain the pasta again and return it to the pot.

Add 1 tablespoon of olive oil to the pasta and stir to coat, preventing it from sticking together.

Add 1/2 cup of nut-free basil spinach pesto to the pasta and stir to combine.

Add 1/4 cup of finely diced white onion and 3 ounces of halved grape tomatoes to the mixture; fold together gently.

Cut the baby mozzarella balls into smaller pieces and add them to the salad; stir to combine.

Portion the salad into individual containers, aiming for 8 ounces per container.

Garnish each container with a sprig of basil and a sprinkle of lemon zest.

Top with sun-dried tomatoes for additional garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens