Caprese-Inspired Pasta Salad with Nut-Free Pesto


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.

Nutrition Information

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% 

The post Caprese-Inspired Pasta Salad with Nut-Free Pesto appeared first on Under Armour.

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