Creamy Pesto Pasta Salad Recipe
This cold pesto pasta salad with ranch dressing is the perfect quick and easy summer side dish. Filled with bite-sized pasta, creamy pesto dressing, tomatoes, spinach, and mozzarella cheese, it tastes great served with grilled chicken, burgers, kabobs and more.
Servings: 8 people
Calories: 418kcal
Ingredients
Pasta Salad Ingredients
- 16 ounces pasta cooked al dente
- 1½ cups cherry tomatoes cut in half
- 1 cup mozzarella cheese cubed, pearls, or shredded
- 2 large handfuls spinach
Pesto Ranch Dressing
- 1 cup Ranch Dressing
- 1/4 cup pesto
Instructions
- Cook the pasta until al dente, according to package directions, then run cold water over the cooked pasta to cool. (This recipe is best if you can make the pasta ahead of time and cool the pasta completly in the fridge before making.) Transfer the pasta to a large mixing bowl. Add the cherry tomatoes, mozzarella cheese, and spinach.
- In a blender, combine the pesto and ranch dressing and blend.
- Pour half of the creamy ranch pesto dressing over the pasta and vegetables and mix until everything is evenly coated. Add more dressing until coated according to your preference.
- Refrigerate until ready to serve. Serve chilled. Enjoy!
Notes
Storing leftovers: store leftover pasta salad in an airtight container in the fridge for up to 3 days.
Make-ahead tips: you can everything to this salad besides the spinach up to 24 hours in advance, adding the spinach just before serving.
Nutrition
Calories: 418kcal | Carbohydrates: 46g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 443mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1102IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 1mg