Name: Pesto Pasta Salad Recipe
Ingredients: 1 pound pasta (cooked to al dente according to package instructions); 1 pint cherry tomatoes (halved.); 2 cups fresh baby spinach (roughly chopped); 1/2 cup diced red onion; 1 cup fresh mozzarella balls; 1/2 cup sliced olives; 1 15 ounce can chickpeas or white beans (rinses and drained); Salt and pepper; 1/2 cup grated parmesan cheese (optional); Chopped fresh basil (optional); 7 ounces basil pesto (homemade or store-bought); 3 tablespoons olive oil; 1 tablespoon red wine vinegar

Pesto Pasta Salad Recipe

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Author: Dorothy Miler

Ingredients

Scale

1 pound pasta (cooked to al dente according to package instructions)
1 pint cherry tomatoes (halved.)
2 cups fresh baby spinach (roughly chopped)
1/2 cup diced red onion
1 cup fresh mozzarella balls
1/2 cup sliced olives
1 15 ounce can chickpeas or white beans (rinses and drained)
Salt and pepper
1/2 cup grated parmesan cheese (optional)
Chopped fresh basil (optional)
7 ounces basil pesto (homemade or store-bought)
3 tablespoons olive oil
1 tablespoon red wine vinegar

Instructions

Add the pasta, cherry tomatoes, spinach, onion, mozzarella, olives, and beans to a large bowl.
Toss to combine.
In a small bowl, whisk together the pesto, olive oil and vinegar.
Pour the dressing over the pasta salad and toss to coat.
Refrigerate for 30 minutes.
Serve sprinkled with cheese and basil, if desired.

Find it online: https://www.receipster.com/pesto-pasta-salad-recipe/