IIFYM Recipe- Pesto Pasta Salad

IIFYM Recipe

IIFYM Recipe- Pesto Pasta Salad

Total Time: 25 minutes


  • 8 ounces Protein Plus Farfalle pasta
  • 2 cups fresh basil leaves
  • 2 tablespoons olive oil
  • 2 teaspoons grated lemon grind
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 garlic clove
  • 1 cup yellow cherry tomatoes, halved
  • 1 cup grape tomatoes, halved
  • 3 ounces reduced fat mozzarella cheese
  • 1 ounce grated Romano cheese


  1.  Cook the pasta according to package directions, omitting salt/fat. Drain. Place pasta in a large bowl.
  2.  Combine Basil and next 5 ingredients (through garlic) in a food processor, process until smooth
  3. Add basil mixture and 1.5 ounces of mozzarella to pasta, toss to combine
  4. Top with remaining 1.5 ounces of mozzarella and Romano cheese


Macro Breakdown

Serves 8 (serving size about 1 cup)

Calories- 179

Protein- 9.3 grams

Carbohydrates- 20.7 grams

Fat-6.6 grams

Fiber- 2.4 grams

Helpful Tips

  • For some extra protein try topping the dish with shredded chicken or your favorite fish
  • I broke my servings up into 8. For even portions, measure the entire recipe and then divide that amount by 8. (ex. entire dish is 868 grams, each serving is 108 grams)
  • To put this into myfitnesspal create a custom recipe. Scan all ingredients used and specify the quantity. Set serving size to 8 or to 4 for bigger meals.