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Penne Pesto Pasta Salad

"Penne pasta is tossed with basil pesto, mozzarella pearls, cherry tomatoes, Parmesan cheese, and black olives for a colorful and delicious pasta salad."
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25 m servings 285 cals
Original recipe yields 8 servings

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  1. Cook pasta in large pot of boiling salted water, just until al dente, about 7 to 9 minutes. Drain.
  2. Combine pasta and pesto in large bowl. Stir in mozzarella, tomatoes, Parmesan and olives. Chill until ready to serve. Serve garnished with basil sprigs, if desired.


  • *Mozzarella Pearls (perline) are pearl-sized portions of cheese. Mozzarella Pearls can be substituted by cutting an 8 ounce mozzarella ball (pallini) into 84 pieces.

Nutrition Facts

Per Serving: 285 calories; 15.8 g fat; 24.8 g carbohydrates; 11.2 g protein; 29 mg cholesterol; 269 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Made this as written (I did add more pesto though) and it was delicious - the leftovers were even better! This lends itself to customization so I'm making it today using kalamata olives and fet...

Made it as written. In looking for something simple that my picky eater would like, it was very good! I will be making this again, but will add a little salt and pepper to taste.