This pesto pasta salad recipe is a delightful blend of fresh ingredients and robust flavors, making it the perfect dish for picnics, barbecues, or a light lunch. With its bright colors and delicious taste, it’s sure to impress your family and friends. The combination of al dente pasta, homemade basil pesto, and a variety of crunchy veggies creates a satisfying meal that’s both healthy and delicious. Let’s get started!
Ingredients
- 2 cups of pasta (fusilli or penne)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 15 minutes and a cooking time of 10 minutes.
Nutritional Value
Each serving (approximately 1 cup) contains about 350 calories, 20g of fat, 30g of carbohydrates, 5g of protein, and 2g of fiber. This is based on one person.
Step-by-Step Cooking Process
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese.
- Blend the mixture while gradually adding olive oil until smooth.
- Season the pesto with salt and pepper to taste.
- In a large bowl, combine the cooked pasta and pesto, mixing well.
- Add the cherry tomatoes, cucumber, and red onion to the pasta.
- Toss the salad gently to ensure even distribution of the pesto.
- Adjust seasoning with more salt and pepper if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with additional Parmesan cheese if desired.
Alternative Ingredients
You can substitute pine nuts with walnuts or almonds for a different flavor. Additionally, feel free to use store-bought pesto if you’re short on time. For a gluten-free option, use gluten-free pasta.
Serving and Pairings
This pesto pasta salad pairs wonderfully with grilled chicken, shrimp, or a side of crusty bread. It’s also great as a standalone dish for a light summer meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy it cold. This dish can be frozen, but the texture may change upon thawing.
Cooking Mistakes
- Overcooking the pasta can result in a mushy salad.
- Not cooling the pasta before adding the pesto can cause it to wilt.
- Forgetting to season the pesto will leave the dish bland.
- Using stale nuts can affect the flavor of the pesto.
- Not letting the salad chill can prevent the flavors from melding.
Helpful Tips
- Use high-quality olive oil for the best flavor in your pesto.
- Add a squeeze of lemon juice for extra brightness.
- Experiment with different vegetables like bell peppers or olives.
- Make extra pesto to use on sandwiches or as a dip.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto is a great time-saver and can be used in this recipe without compromising flavor.
How long can I store the salad?
The salad can be stored in the refrigerator for up to 3 days. Just keep it in an airtight container.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas can add a nice protein boost to your salad.
Is this recipe vegetarian?
Yes, this pesto pasta salad is vegetarian-friendly as it contains no meat.
What type of pasta works best?
Fusilli or penne are great choices for this salad as they hold the pesto well. However, feel free to use your favorite pasta shape.
Conclusion
This pesto pasta salad recipe is a versatile and delicious dish that can be enjoyed year-round. With its fresh ingredients and easy preparation, it’s perfect for any occasion. Enjoy your culinary creation and impress your guests with this vibrant salad!
Pesto Pasta Salad Recipe
Ingredients
- 2 cups of pasta fusilli or penne
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1 cup cherry tomatoes halved
- 1/2 cucumber diced
- 1/4 red onion thinly sliced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese.
- Blend the mixture while gradually adding olive oil until smooth.
- Season the pesto with salt and pepper to taste.
- In a large bowl, combine the cooked pasta and pesto, mixing well.
- Add the cherry tomatoes, cucumber, and red onion to the pasta.
- Toss the salad gently to ensure even distribution of the pesto.
- Adjust seasoning with more salt and pepper if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with additional Parmesan cheese if desired.
