Pesto Pasta Salad
Pesto Pasta Salad is a refreshing and vibrant dish that combines pasta with a delightful pesto made from fresh basil, garlic, and olive oil, along with colorful vegetables.
Servings: 4 servings
Equipment
- Large Pot
- Food Processor
- Mixing Bowl
- Colander
Ingredients
Pasta
- 12 ounces Pasta (fusilli, penne, or farfalle) Choose your favorite pasta shape for texture.
Pesto
- 1 cup Fresh basil leaves Essential for a vibrant pesto.
- 1/2 cup Extra-virgin olive oil Key for blending the pesto.
- 1/2 cup Grated Parmesan cheese Adds nutty and salty flavor.
- 2 cloves Garlic Fresh garlic brings a zesty kick.
- 1/4 cup Pine nuts (or walnuts) Adds creamy texture; toasting enhances flavor.
Vegetables
- 1 cup Cherry tomatoes, halved Adds color and freshness.
- 1 cup Bell peppers, diced Any color adds crunch and sweetness.
- 1/2 cup Black olives, sliced Adds depth and complexity.
Seasoning
- Salt and pepper To taste.
Optional Protein
- 1 cup Cooked protein (grilled chicken, chickpeas, or feta cheese) For a heartier salad.
Instructions
- 1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente, about 8-10 minutes.
- 2. In a food processor, combine basil, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
- 3. With the processor running, drizzle in olive oil until smooth. Adjust seasoning with salt and pepper.
- 4. Drain the pasta and rinse under cold water to cool.
- 5. In a mixing bowl, combine the cooled pasta with the pesto, tossing to coat.
- 6. Add cherry tomatoes, bell peppers, and olives, folding gently.
- 7. If using, fold in the cooked protein.
- 8. Taste and adjust seasoning if needed.
- 9. Cover and refrigerate for at least 30 minutes before serving.
- 10. Serve chilled or at room temperature.
Notes
This salad can be made a few hours in advance or even the day before for best flavor.