A refreshing Pesto Pasta Salad that combines the vibrant flavors of homemade pesto with perfectly cooked pasta and colorful vegetables, making it an ideal choice for picnics, barbecues, or as a quick lunch. Packed with nutrients and flavor, this easy pasta salad is not only delicious but also a feast for the eyes.
Ingredients
Scale:
8 ounces of your favorite pasta (penne, rotini, or fusilli)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper, diced (any color)
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
2 cups fresh basil leaves
1/3 cup pine nuts (or walnuts)
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Extra Parmesan cheese for garnishing (optional)
Fresh basil leaves for garnish (optional)
Instructions
Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped. Gradually add olive oil and blend until smooth. Stir in Parmesan and season with salt and pepper.
In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, and olives. Pour pesto over and toss to coat.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Before serving, toss gently and adjust seasoning. Garnish with extra Parmesan and fresh basil.
