Description

Elevate your summer gatherings with this vibrant Pesto Pasta Salad Exquisite, bursting with fresh basil pesto, al dente pasta, and a rainbow of crisp vegetables. This dish is not only a feast for the eyes but also a flavor-packed option that’s perfect for potlucks or quick lunches. With its easy preparation and customizable ingredients, this salad is sure to become your go-to recipe during the warmer months!

Ingredients

Scale

8 oz pasta (fusilli or penne)
1 cup fresh basil pesto
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red or yellow), chopped
½ cup freshly grated Parmesan cheese
½ cup toasted pine nuts
2 tbsp extra virgin olive oil
Salt and pepper to taste

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Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
In a large bowl, combine chopped cherry tomatoes, cucumber, and bell pepper.
In a separate bowl, mix pesto with olive oil; adjust consistency as needed.
Add cooled pasta to the vegetable mix and pour the pesto dressing over it. Toss to coat evenly.
Fold in Parmesan cheese and toasted pine nuts.
Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 300mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 15mg