Pesto Pasta Salad
Recipe: #45245
September 30, 2025
Categories: Salads, Side Dishes, Artichokes, Appetizers, Mediterranean, Baby Shower, Game/Sports Day, July 4th, Labor Day, Mothers Day Picnic, Potluck, St Patricks Day, Vegetarian, Cold Appetizers, more
"This salad can be made a day or two in advance and is great to take to a gathering. The recipe can be doubled for a crowd."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (174.6 g)
- Calories 343.4
- Total Fat - 10.1 g
- Saturated Fat - 2.5 g
- Cholesterol - 6.8 mg
- Sodium - 323.6 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 11.7 g
- Sugars - 3.8 g
- Protein - 11.4 g
- Calcium - 128.5 mg
- Iron - 1.6 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook pasta according to package direction until al dente. Drain, reserving 1/4 cup pasta water, do not rinse.
Step 2
In a large bowl, add basil pesto, garlic, kalamata olives, sun-dried tomatoes, and artichoke hearts.
Step 3
Add the olive brine and sun-dried tomato oil and stir to combine.
Step 4
Add warm drained pasta and pasta water to bowl and stir to combine.
Step 5
Season with salt and pepper to taste.
Step 6
Cover and chill for at least 30 minutes.
Step 7
When pasta is chilled, add the optional feta cheese or serve as is. Cook time includes cooling time.
Tips
No special items needed.
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