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–+ servings
Pesto Pasta Salad

Delicious Pesto Pasta Salad Ready in 30 Minutes

This Pesto Pasta Salad is a vibrant and quick meal, perfect for summer gatherings, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 287
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound pasta (cavatelli or penne) Use gluten-free options if desired.
  • 1 cup cherry tomatoes, halved Substitute with grape tomatoes or diced bell peppers.
  • 8 oz fresh mozzarella, cut into small pieces Substitute with feta or grilled chicken if needed.
  • 1/2 cup red onion, finely chopped Green onions can be used for a milder flavor.
  • 1/4 cup pepperoncini, chopped Omit for less heat, or use banana peppers for milder flavor.
  • 1/4 cup parsley, finely chopped Basil or cilantro can be used instead.
For the Basil Pesto
  • 3 cups fresh basil leaves The star ingredient for fresh flavor.
  • 1/2 cup olive oil Essential for a smooth consistency.
  • 1/3 cup pine nuts Can be swapped with walnuts or sunflower seeds.
  • 1/3 cup grated Parmesan cheese Nutritional yeast is a dairy-free substitute.
  • 1 tablespoon lemon juice Lime juice can be used for a different twist.
  • 2 cloves garlic Infuses with aromatic flavor.
  • 1 teaspoon sea salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground offers the best flavor.

Equipment

  • large pot
  • food processor
  • mixing bowl

Method
 

Step-by-Step Instructions for Pesto Pasta Salad
  1. Bring a large pot of water to a rolling boil, adding a pinch of salt. Add 1 pound of pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain and rinse under cool water.
  2. In a food processor, combine 3 cups of basil leaves, 1/3 cup of pine nuts, 1/3 cup of grated Parmesan cheese, 1/2 cup of olive oil, 1 tablespoon of lemon juice, 2 cloves of garlic, 1 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Pulse until smooth.
  3. In a large mixing bowl, combine the cooled pasta, pesto, 1 cup of halved cherry tomatoes, 8 oz of mozzarella, 1/4 cup of chopped pepperoncini, and 1/4 cup of chopped parsley. Toss until evenly mixed.
  4. Taste and adjust seasoning with more salt or pepper as desired.
  5. Cover and chill in the refrigerator for at least 30 minutes before serving, then give it a gentle toss before enjoying.

Nutrition

Serving: 1servingCalories: 287kcalCarbohydrates: 33gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

This Pesto Pasta Salad captures the essence of summer with vibrant flavors and is perfect for gatherings or a quick meal.

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