Ingredients
Scale
- 8 ounces pasta shells
- 1/4 cup mayo
- 12.5 ounces pesto
- 2 cups cherry tomatoes
- 4 mini cucumbers
- 6 string cheese sticks sliced into cubes
- parmesan cheese optional topping
- fresh basil optional topping
- toasted pinenuts optional topping
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a large mixing bowl, combine the cooked pasta with cherry tomatoes, cucumber, and cheese cubes, and toss to mix well.
- In a small bowl, mix together the pesto and mayo until fully blended.
- Pour the pesto-mayo mixture over the pasta salad and toss to evenly coat all ingredients.
- Top with optional parmesan cheese, fresh basil, or toasted pinenuts, if desired.
Notes
For best flavor, use fresh basil and high-quality pesto.
Feel free to customize the veggies based on your preference.
This salad can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.