Caprese-Inspired Pasta Salad with Nut-Free Pesto

Pesto Pasta Salad with Tomatoes and Mozzarella

Ingredients

• 8 ounces uncooked whole-grain farfalle
• 2 cups fresh basil leaves
• 2 tablespoons olive oil
• 2 teaspoons lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic
• 1 cup grape tomatoes, halved
• 1 cup cherry tomatoes, halved
• 3 ounces mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
• 1 ounce Romano cheese, grated (about 1/4 cup)

Directions

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.

Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth.

Add basil mixture, tomatoes, and half the mozzarella to pasta; toss to combine.

Top with remaining mozzarella and Romano cheese.

Nutrition Information

Serves: 4 |  Serving Size: about 2 cups

Per serving: Calories: 366; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 14mg; Sodium: 378mg; Carbohydrate: 49g; Dietary Fiber: 5g; Sugar: 4g; Protein: 18g

Nutrition Bonus: Potassium: 257mg; Iron: 21%; Vitamin A: 30%; Vitamin C: 22%; Calcium: 4%