Description
Pesto Pasta Salad is a refreshing and vibrant dish that perfectly captures the essence of summer. With al dente pasta coated in a luscious basil pesto, paired with fresh vegetables, this salad is as delightful to eat as it is to look at. Ideal for picnics, potlucks, or casual family dinners, this recipe is not only simple to prepare but also customizable to suit your taste. Serve chilled for a refreshing side that will transport you to sunny days and joyful gatherings with every bite.
Ingredients
Scale
- 8 oz (225g) pasta (fusilli or conchiglie)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (toasted)
- 1/2 cup Parmesan cheese (freshly grated)
- 1/2 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- Salt & pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente, according to package instructions. Drain and rinse under cold water.
- In a food processor, blend basil leaves, toasted pine nuts, garlic, Parmesan cheese, olive oil, and lemon juice until smooth. Season with salt and pepper.
- In a large bowl, combine the cooled pasta with cherry tomatoes and cucumber.
- Toss the pasta mixture with the pesto sauce until well-coated.
- Refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg