Here is a delightful pesto pasta salad recipe that is perfect for warm weather gatherings or a quick, healthy meal. Bursting with fresh flavors, this dish combines al dente pasta with zesty pesto, crisp vegetables, and a sprinkle of cheese. It’s not just easy to prepare; it’s also a feast for the eyes and the palate, making it a favorite for picnics and parties alike!
Ingredients
- 8 oz rotini pasta
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and no cooking time is required since the pasta is boiled beforehand.
Nutritional Value
Each serving (1/4 of the salad) contains approximately:
– Calories: 350
– Protein: 10g
– Carbohydrates: 50g
– Fats: 15g
– Fiber: 3g
This nutritional value is calculated for one serving.
Step-by-Step Cooking Process
- Cook the rotini pasta according to package instructions until al dente.
- Drain and rinse the pasta under cold water to stop cooking.
- In a large bowl, combine the cooked pasta with pesto sauce, mixing well.
- Add cherry tomatoes, cucumber, black olives, and red onion to the bowl.
- Sprinkle grated Parmesan cheese over the salad.
- Toss all ingredients gently to combine.
- Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Before serving, give the salad a good toss to redistribute the pesto.
- Garnish with fresh basil and additional Parmesan cheese if desired.
Alternative Ingredients
You can easily customize this pasta salad by substituting ingredients. For a gluten-free option, use gluten-free pasta. Swap the pesto for a vegan version or use sun-dried tomato pesto for a different flavor profile.
Serving and Pairings
This pesto pasta salad pairs wonderfully with grilled chicken, shrimp, or as a side dish to a light summer meal. It’s also great with a crisp green salad or crusty bread for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. The salad can be eaten cold, and it’s best not to freeze it, as the texture of the vegetables may change.
Cooking Mistakes
- Don’t overcook the pasta; it should be al dente.
- Rinse pasta to remove excess starch and cool it down.
- Don’t skip refrigerating; it enhances the flavors.
- Use fresh ingredients for the best taste.
- Don’t overdress the salad; add more pesto gradually.
Helpful Tips
- Use homemade pesto for a fresher taste.
- Experiment with different vegetables like bell peppers or spinach.
- Add protein like chickpeas for a heartier salad.
- Serve it in a large bowl for a family-style meal.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours in advance. Just keep it covered in the refrigerator until ready to serve to allow the flavors to meld.
What can I use instead of pasta?
You can substitute the pasta with quinoa or spiralized vegetables like zucchini for a low-carb version.
Is this salad suitable for meal prep?
Absolutely! It stores well in the fridge and makes for great lunches throughout the week.
Can I add meat to this salad?
Yes, grilled chicken, shrimp, or even diced salami can be great additions to this salad.
How long does the salad last in the fridge?
The salad can last in the fridge for up to three days. Just make sure to store it in an airtight container.
Conclusion
This pesto pasta salad recipe is a vibrant and delicious dish perfect for any occasion. Easy to prepare and full of fresh ingredients, it’s sure to become a favorite at your gatherings. Enjoy the burst of flavors and the simplicity of this delightful meal!
Pesto Pasta Salad Recipe
Ingredients
- 8 oz rotini pasta
- 1 cup basil pesto
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup black olives sliced
- 1/4 cup red onion finely chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the rotini pasta according to package instructions until al dente.
- Drain and rinse the pasta under cold water to stop cooking.
- In a large bowl, combine the cooked pasta with pesto sauce, mixing well.
- Add cherry tomatoes, cucumber, black olives, and red onion to the bowl.
- Sprinkle grated Parmesan cheese over the salad.
- Toss all ingredients gently to combine.
- Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Before serving, give the salad a good toss to redistribute the pesto.
- Garnish with fresh basil and additional Parmesan cheese if desired.