Sun-Drenched Tomato & Olive Pasta Delight

Ingredients

- 8 oz. pasta (penne or fusilli suggested)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup mini mozzarella balls
- 4 tbsp pesto sauce
- 2 tbsp mayonnaise
- 1 tbsp red wine vinegar
- 1/4 cup sundried tomatoes, julienned
- 1/4 cup fresh basil leaves, chopped
- Salt to taste
- Pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- 1 tbsp capers, rinsed
- 1 tbsp fresh lemon juice

Instructions

1. Cook the Pasta:
Bring a large pot of salted water to a boil on the stove. Add the pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta and set aside.

2. Prepare the Sauce:
In a large bowl, mix together the pesto, mayonnaise, and red wine vinegar until smooth and blended.

3. Sauté the Spinach:
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the spinach and sauté until just wilted, about 2 minutes.

4. Combine Ingredients:
In the same skillet, reduce the heat to low. Add the drained pasta, sautéed spinach, cherry tomatoes, Kalamata olives, sundried tomatoes, mozzarella balls, capers, and basil. Pour over the prepared pesto sauce and gently toss everything together until well coated.

5. Season & Serve:
Season the pasta with salt and pepper to taste, squeeze fresh lemon juice over, and stir in the Parmesan cheese. Serve warm or at room temperature.

Preparation & Cooking Times

- PT10M
10 minutes

- PT20M
20 minutes

Total Time

PT30M
30 minutes

Type of Dish

Lunch

Keywords

pasta salad, Mediterranean pasta, easy lunch, tomato, mozzarella, pesto pasta, spinach, olives, sundried tomato, basil pasta

Recipe Yield

Feeds 4 adults

Calories

Total: 1250 calories

#pasta #MediterraneanFlavor #EasyLunch #HealthyEating #GourmetRecipe