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Italian Pesto Pasta Salad

Prepared pesto elevates this pasta salad to a whole new level!


  • 4 cups (1 L) tri-colored rotini pasta
  • 1/2   English cucumber, cut into 3" (8 cm) pieces and in half lengthwise
  • 1/2 cup (125 mL) pitted large black olives
  • 8 oz (250 g) deli salami (about 3"/8-cm diameter), cut each round in half
  • 4 oz (120 g) part-skim mozzarella cheese, cut into 1/2" (1 cm) slices
  • 3/4 cup (175 mL) prepared pesto
  • 1/2 cup (125 mL) grape tomatoes


  1. Cook pasta according to package directions.  

  2. Cut cucumber using Quick Slice. Repeat with olives and salami. Cut cheese; rotate ½ turn and cut again into smaller pieces. 

  3. Drain pasta and place in a large serving bowl. Add pesto; toss to coat. Stir in cucumber, olives, salami, cheese and tomatoes. 


  • 10  servings of about 1  cup/250 mL

Nutrients per serving:

Calories 340, Total Fat 18g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 30 g, Fiber 2 g, Protein 14 g

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