Description
A refreshing and vibrant pasta salad tossed with homemade pesto, fresh vegetables, and topped with parmesan cheese.
Ingredients
Scale
- 8 ounces of your favorite pasta (fusilli, penne, or farfalle)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, finely chopped
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped.
- With the food processor running, slowly add olive oil until the pesto is smooth and creamy.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, and red onion.
- Add the pesto to the pasta salad and toss until everything is evenly coated.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- You can substitute walnuts or almonds for pine nuts if desired.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 200
- Fat: 20
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 5
Keywords: pesto pasta salad, pasta salad recipe, summer pasta salad, cold pasta salad, easy pasta salad, healthy pasta salad, Italian pasta salad