Packed with vibrant flavors, this refreshing pasta salad is perfect for a light lunch, a side dish at barbecues, or a potluck contribution, while offering a good mix of protein, healthy fats, and whole grains.
Ingredients
- 12 oz of whole-wheat pasta (such as fusilli or penne)
- 1 cup of fresh or frozen peas
- 1 cup of mozzarella balls (also known as bocconcini)
- 1 cup of fresh basil leaves
- 1/4 cup of extra virgin olive oil
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of pine nuts or walnuts
- 2 garlic cloves
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- In the last 2 minutes of cooking, add the peas to the boiling pasta water.
- Drain and rinse the pasta and peas under cold water to stop the cooking process. Set aside.
- Prepare the Pesto:
- In a food processor, combine basil leaves, olive oil, Parmesan cheese, nuts, garlic, and lemon juice.
- Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
- Assemble the Salad:
- In a large bowl, combine the cooked pasta and peas, and mozzarella balls.
- Add the pesto sauce and gently toss until the ingredients are well coated.
- Serve:
- Serve immediately or refrigerate for a couple of hours to let the flavors meld together. Enjoy cold or at room temperature.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
| Nutrient | Amount |
| Calories | 450 |
| Protein | 16g |
| Carbohydrates | 50g |
| Dietary Fiber | 8g |
| Sugars | 3g |
| Total Fat | 22g |
| Saturated Fat | 7g |
| Cholesterol | 28mg |
| Sodium | 220mg |