Nutritional Guidelines (per serving) | |
---|---|
429 | Calories |
25g | Fat |
44g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 Servings | |
Amount per serving | |
Calories | 429 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 4g | 20% |
Cholesterol 12mg | 4% |
Sodium 701mg | 30% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 4g | 14% |
Protein 8g | |
Calcium 72mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This tasty garden pasta salad is loaded with fresh chopped vegetables. The lemony pesto and mayonnaise dressing flavors the salad perfectly. I used rotini in the salad, but feel free to use farfalle, fusilli, or another similar pasta.
Ingredients
- 8 ounces rotini pasta
- 1/2 medium cucumber (peeled and diced)
- 1 cup tomato (diced, seeded)
- 1 (2 1/2-ounce) can sliced ripe olives (drained)
- 1/2 red bell pepper (diced)
- 1/4 cup celery (chopped)
- Optional: 2 tablespoons red onion (finely chopped)
- 3/4 cup mayonnaise
- 2 tablespoons prepared pesto
- 2 tablespoons lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (or to taste)
- Optional: 2 tablespoons fresh parsley (chopped)
Steps to Make It
-
Gather the ingredients.
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Cook the rotini pasta in boiling salted water following package directions.
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Drain in a colander and rinse with cool water.
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Set the pasta aside to cool completely and then transfer it to a large serving bowl.
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Toss the cooled rotini pasta with the diced cucumber, tomato, sliced ripe olives, bell pepper, celery, and red onion (if using).
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In a bowl, combine the mayonnaise, pesto, lemon juice, freshly ground black pepper, salt, and parsley, if using.
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Combine with the pasta and stir gently until blended. Taste and add more salt as needed.
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Cover the bowl and refrigerate until serving time.
Recipe Variation
- To make the salad hearty enough to be a main dish, add some diced cooked chicken, cheese cubes or shredded cheese, or cubed leftover ham, roast beef, or turkey.