Pesto Pasta Salad: A Fresh Summer Delight
This vibrant pesto pasta salad combines al dente pasta, fresh vegetables, and a homemade basil pesto for a nutritious and refreshing summer dish. Perfect for picnics, potlucks, or as a light meal that doesn't require hours in a hot kitchen.
Equipment
- Food Processor
- Large Pot
- Large Serving Bowl
Ingredients
For the pasta salad
- 16 oz rotini pasta or bow tie, penne, or fusilli
- 1 pint cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper chopped
- 1/2 red onion finely diced
- 8 oz fresh mozzarella pearls or diced mozzarella
- 1/2 cup kalamata olives pitted, optional
- 1/4 cup pine nuts toasted
For the pesto dressing
- 2 cups fresh basil leaves packed
- 1/2 cup Parmesan cheese freshly grated
- 1/3 cup pine nuts substitute walnuts for a budget-friendly option
- 3 garlic cloves
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process and cool the pasta quickly.
- In a food processor, combine basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until coarsely chopped. With the processor running, slowly pour in olive oil in a steady stream until the mixture becomes smooth. Add lemon juice, salt, and pepper, then pulse a few more times to combine.
- While the pasta cools, halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and finely dice the red onion. Pro tip: To reduce the pungency of raw red onion, soak the diced pieces in ice water for 10 minutes, then drain well.
- In a large serving bowl, combine the cooled pasta with prepared vegetables, mozzarella pearls, and olives if using. Pour about ¾ of the pesto dressing over the ingredients and gently toss until everything is well coated. Reserve the remaining ¼ of dressing to add just before serving.
- Sprinkle toasted pine nuts over the salad and gently fold in. For best results, cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
For a dairy-free version, use nutritional yeast instead of Parmesan.
Spinach or arugula can replace up to half the basil for different flavor profiles.
Try whole grain or gluten-free pasta to accommodate dietary preferences.
Add chickpeas for a more protein-rich substantial meal.
Store in an airtight container in the refrigerator for up to 3 days.
If preparing more than 24 hours in advance, store some of the dressing separately and add just before serving.
Spinach or arugula can replace up to half the basil for different flavor profiles.
Try whole grain or gluten-free pasta to accommodate dietary preferences.
Add chickpeas for a more protein-rich substantial meal.
Store in an airtight container in the refrigerator for up to 3 days.
If preparing more than 24 hours in advance, store some of the dressing separately and add just before serving.
Nutrition
Calories: 385kcalCarbohydrates: 42gProtein: 12gFat: 20gSaturated Fat: 5gCholesterol: 15mgSodium: 280mgFiber: 3gSugar: 4gVitamin C: 45mgCalcium: 12mgIron: 10mg
Tried this recipe?Let us know how it was!