Description
A refreshing and vibrant Pesto Pasta Salad perfect for summer gatherings.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Adjust seasoning with salt and pepper if needed.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, and red onion.
- Add the pesto to the pasta mixture and toss until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Substitute the pine nuts with walnuts or sunflower seeds for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg