Made with nut-free pesto, this quick pasta salad from Cooking Light is a tasty, cheesy option for a busy weeknight. If you don’t have farfalle, feel free to use any other whole-grain pasta.
Pesto Pasta Salad with Tomatoes and Mozzarella
- 8 ounces uncooked whole-grain farfalle
- 2 cups fresh basil leaves
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic
- 1 cup grape tomatoes, halved
- 1 cup cherry tomatoes, halved
- 3 ounces mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
- 1 ounce Romano cheese, grated (about 1/4 cup)
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.
Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth.
Add basil mixture, tomatoes, and half the mozzarella to pasta; toss to combine.
Top with remaining mozzarella and Romano cheese.
Serves: 4 | Serving Size: about 2 cups
Per serving: Calories: 366; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 14mg; Sodium: 378mg; Carbohydrate: 49g; Dietary Fiber: 5g; Sugar: 4g; Protein: 18g
Nutrition Bonus: Potassium: 257mg; Iron: 21%; Vitamin A: 30%; Vitamin C: 22%; Calcium: 4%