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Pesto pasta tossed with cherry tomatoes and black olives.

Pesto Pasta

Print Recipe
Flavorful Pesto Pasta is quick and easy to make with just 5 ingredients in 15 minutes! It is the perfect pasta salad for potlucks and parties, or busy weeknights. Enjoy on its own or with your favorite proteins for the perfect main dish or side!
Course Main
Cuisine American, Italian
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 11 servings, 1 cup each
Calories 248
Author Kim

Ingredients

  • 1 pound pasta*
  • 6-8 ounce premade pesto
  • 2.25-3.8 ounce can sliced black olives drained
  • 5-6 ounces crumbled feta cheese**
  • 1 pint cherry tomatoes, halved or quartered or sliced roasted red peppers from a 16 ounce jar

Instructions

  • Cook the pasta al dente in a large stockpot of salted water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
  • Add all other ingredients into the mixing bowl with the pasta. Toss until all of the ingredients are evenly coated with the pesto.
  • Serve immediately, garnished with fresh chopped parsley or basil and black pepper, if desired. This pasta is great served warm, room temperature or chilled. Enjoy!

Video

Notes

*Use any favorite pasta variety. Bowtie, Fusilli or Penne work best. For a gluten-free option, try a chickpea or brown rice pasta. 
**Any variety of feta works, but I typically use fat free.

Nutrition

Serving: 1cup | Calories: 248kcal | Carbohydrates: 24.9g | Protein: 8.1g | Fat: 12.8g | Saturated Fat: 1.6g | Monounsaturated Fat: 0.6g | Cholesterol: 4.1mg | Sodium: 499.2mg | Fiber: 1.5g | Sugar: 1.1g | Vitamin A: 1040IU | Calcium: 123mg | Iron: 1.2mg