Pesto Pasta Salad Recipe
This Pesto Pasta Salad is the perfect blend of fresh, zesty pesto, al dente pasta, and crunchy veggies. Made with homemade pesto from basil, garlic, and Parmesan, it’s simple, flavorful, and a crowd-pleaser. Whether you serve it as a side dish, main course, or at your next BBQ, it’s bound to be a hit. The best part? It’s quick to make and can be customized to your taste. With a chill time to let the flavors meld, you’ll have a delicious salad that’s perfect for any occasion.
Ingredients
List of Ingredients
- 1 lb 450g pasta (rotini, penne, or fusilli work great)
- 1 cup fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1/4 cup Parmesan cheese grated
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1 cup cherry tomatoes halved (optional)
- 1 cup cucumber diced (optional)
Instructions
Step-by-Step Cooking Instructions
- Cook the Pasta: Boil the pasta in salted water until al dente (about 8-10 minutes). Drain and rinse with cold water to stop the cooking.
- Make the Pesto: In a food processor, combine basil, garlic, pine nuts, Parmesan, and lemon juice. While blending, slowly drizzle in olive oil. Season with salt and pepper to taste.
- Combine the Salad: Toss the cooled pasta with pesto, cherry tomatoes, and cucumber. Mix until evenly coated.
- Chill & Serve: Let the salad chill for at least 30 minutes before serving. Enjoy!
Notes
- Feel free to add grilled chicken, shrimp, or roasted veggies to make it heartier.
- If you prefer a creamier pesto, you can add a splash of cream or Greek yogurt.
- This recipe is great for meal prep—store it in an airtight container in the fridge for up to 3 days.
- Add a squeeze of fresh lemon juice before serving for an extra burst of freshness.