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Make Pesto Florentine Campanelle Pasta and toss pasta with pesto, tomatoes, bocconcini and Parmesan, just 5 ingredients, for a bowl full of fresh summertime flavors! pasta | easy recipe| heirloom tomatoes | side dish | Meatless Monday | cheese | picnic | barbecue | homemade pesto | #swirlsofflavor
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Pesto Pasta Salad

Make Pesto Pasta Salad and toss pasta with pesto, tomatoes, bocconcini and Parmesan, just 5 ingredients, for a bowl full of fresh summertime flavors! 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Italian
Keyword: pasta salad, pesto pasta salad, summer pasta salad
Servings: 8
Calories: 233kcal
Author: Gwynn Galvin

Ingredients

  • 8 oz. campanelle pasta, cooked and drained
  • 8 oz. assorted small tomatoes, cut in wedges, 1 1/2 cups, such as grape, cherry and/or heirloom tomatoes
  • 4 oz. bocconcini, halved, 1 cup
  • 1/2 cup Pesto Florentine , Kale Pesto* OR store bought prepared pesto
  • 1/2 cup shredded Parmesan

Instructions

  • In serving bowl combine pasta, tomatoes, bocconcini, pesto and Parmesan. Toss until evenly coated.
  • Serve warm or at room temperature. Toss before serving.

Notes

Makes 8 cups.
*Kale Pesto

Nutrition

Calories: 233kcal | Carbohydrates: 24g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 254mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 603IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 1mg