Pesto Pasta Salad Recipe

Name: Pesto Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz sweet potatoes, peeled and cut into 1 inch pieces; 2 cloves garlic, crushed; 1 tbsp vegetable or olive oil; 12 oz fusilli pasta; 4 None eggs, at room temperature; 7 oz sun-dried tomato pesto; 1/2 cup low fat mayonnaise; 2 tbsp lemon juice; 1/4 cup pitted Kalamata olives, halved; 2 oz baby arugula leaves

Servings: persons

14 oz sweet potatoes, peeled and cut into 1 inch pieces
2 cloves garlic, crushed
1 tbsp vegetable or olive oil
12 oz fusilli pasta
4 None eggs, at room temperature
7 oz sun-dried tomato pesto
1/2 cup low fat mayonnaise
2 tbsp lemon juice
1/4 cup pitted Kalamata olives, halved
2 oz baby arugula leaves

1
Preheat the oven to 425u00b0F. Line a large baking pan with parchment paper. Place sweet potatoes and garlic in a large bowl. Add the oil and toss to coat. Season. Spread in a single layer on the baking pan. Bake for 20 mins until just tender and golden. Set aside to cool.
2
Meanwhile, cook pasta in boiling salted water according to the package directions. Drain and refresh under cold water. Transfer to a large bowl.
3
Place eggs in a small saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove pan from the heat. Let eggs stand in water 12 minutes, drain, then refresh under cold water. Peel and cut into quarters.
4
Mix the pesto, mayonnaise and lemon juice in a small bowl. Add to the pasta along with the sweet potatoes, olives and arugula; toss to combine. Serve topped with egg.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 oz sweet potatoes, peeled and cut into 1 inch pieces, 2 cloves garlic, crushed, 1 tbsp vegetable or olive oil, 12 oz fusilli pasta, and more.

Yes, Pesto Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pesto Pasta Salad

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