Pesto Pasta Salad

 

Are you looking to elevate your pasta salad game? Look no further than the vibrant and delicious Pesto Pasta Salad. This dish combines the fresh, aromatic flavors of basil pesto with the satisfying textures of pasta and a medley of colorful vegetables and mozzarella cheese. Whether you're preparing for a summer picnic, a family gathering, or simply a quick and healthy meal at home, Pesto Pasta Salad is sure to impress.

 

The key to this dish is the pesto sauce, which melds together fragrant basil, rich pine nuts, tangy Parmesan cheese, and robust garlic. When mixed with al dente pasta and fresh veggies, every bite is a burst of Italian-inspired goodness.

One of the things I like about Pesto Pasta Salad is that not only is it a feast for the taste buds but also a versatile recipe. You can customize it with your favorite ingredients, making it a perfect option for vegetarians or adding chicken for those wanting to get more protein in their meal. Plus, it's an excellent make-ahead dish, as the flavors only get better after marinating in the fridge for a few hours. We like to servie ours with BBQ short Ribs and Homemade NAAN bread.

Ingredients:

For the Pesto Sauce:

  • 1 cup Fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (or walnuts as an alternative)
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper to taste

**We like to make a big batch or two of Pesto Sauce when our basil is growing like crazy in our garden and freeze it for use all year long. Visit our Fresh Basil Pesto webpage to make and fresh your own.

 

 

For the Pasta Salad:

  • 1 pound of pasta (fusilli, penne, or farfalle work well)
  • 1-pint cherry tomatoes, halved
  • 1/2 cup black or kalamata olives, pitted and sliced - optional
  • 1/2 cup mozzarella balls, halved, or cubed mozzarella cheese
  • 1/4 cup red onion, thinly sliced - optional

 

 

 

Instructions:

Making the Pesto Sauce:

  1. Once you have washed the basil leaves be sure to pat them dry and mince the garlic cloves.
  2. In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse several times until coarsely chopped. Add the grated Parmesan cheese. While the food processor is running, slowly pour in the olive oil and blend until the mixture is smooth and emulsified.
  3. Taste the pesto and season with salt and freshly ground black pepper to your liking.

 

 

Preparing the Pasta Salad:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until it reaches your desired level of doneness. We like ours al dente so we our cook time is a little less. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, olives, mozzarella, and red onion. Pour the homemade pesto sauce over the pasta mixture. Toss everything together until the pasta is well-coated with the pesto.
  3. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Optional- garnish with fresh basil leaves before serving.

 

 

Tips:

  • Customize Your Salad: Feel free to add other ingredients such as grilled chicken, roasted red peppers, or artichoke hearts to make the salad heartier.
  • Make Ahead: This pasta salad can be made a day in advance. Just give it a good toss before serving.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy your vibrant and flavorful Pesto Pasta Salad!

 

Items Needed:

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