Looking for a refreshing and easy-to-make dish? This pesto pasta salad recipe is an ideal choice for picnics, potlucks, or a quick weeknight dinner. Packed with fresh ingredients and a burst of flavor, it’s sure to be a crowd-pleaser. Tossed in homemade or store-bought pesto, this salad is versatile and can be customized to suit your preferences. Let’s dive into the details of this delicious dish!
Ingredients
– 300g fusilli pasta
– 1 cup cherry tomatoes, halved
– 1 cup diced cucumber
– 1/2 cup black olives, sliced
– 1/4 cup grated Parmesan cheese
– 1 cup fresh basil leaves
– 1/2 cup pesto sauce
– Salt and pepper to taste
– Optional: pine nuts for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time for the pasta is around 10 minutes.
Nutritional Value
Each serving (1/4 of the salad) contains approximately 350 calories, 14g of fat, 45g of carbohydrates, and 10g of protein. This is based on a serving size of 1 cup.
Step-by-Step Cooking Process
1. Boil a large pot of salted water.
2. Add the fusilli pasta and cook according to package instructions until al dente.
3. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes and dice the cucumber.
4. Drain the pasta and rinse it under cold water to stop the cooking process.
5. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, and olives.
6. Add the pesto sauce and mix until all ingredients are well coated.
7. Stir in the grated Parmesan cheese and fresh basil leaves.
8. Season with salt and pepper to taste.
9. For added crunch, sprinkle with pine nuts.
10. Serve immediately or chill in the refrigerator for an hour for enhanced flavors.
Alternative Ingredients
Feel free to substitute the fusilli pasta with whole wheat or gluten-free pasta. You can also use sun-dried tomatoes instead of fresh tomatoes, or add grilled chicken for extra protein.
Serving and Pairings
This pesto pasta salad pairs beautifully with grilled meats, seafood, or as a stand-alone dish. Serve with crusty bread or a light vinaigrette for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold, so there’s no need to reheat. It can be frozen, but the texture of the pasta may change.
Cooking Mistakes
– Don’t overcook the pasta; it should be al dente.
– Avoid using too much pesto; start with a little and add more as needed.
– Don’t forget to rinse the pasta to cool it quickly.
– Use fresh ingredients for the best flavor.
– Be cautious with salt; the cheese and olives can add saltiness.
Helpful Tips
– Prepare the salad a few hours ahead for the flavors to meld.
– Use homemade pesto for a richer taste.
– Add seasonal vegetables for variety.
– Garnish with extra basil for a fresh touch.
FAQs
Can I make pesto pasta salad ahead of time?
Yes, this salad can be made ahead of time and stored in the refrigerator. It’s best enjoyed cold, and the flavors will develop further as it sits.
What type of pasta works best?
Fusilli is ideal for this salad as it holds the pesto well, but you can use any short pasta like penne or rotini.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas are great additions to make the salad more filling.
Is this salad suitable for meal prep?
Yes, it’s perfect for meal prep. Just store it in individual portions for easy lunches throughout the week.
How long does pesto pasta salad last?
When stored properly in the fridge, it will last about 3 days. For best quality, consume it within that time frame.
Conclusion
This pesto pasta salad recipe is a delightful blend of flavors and colors, making it a perfect dish for any occasion. Quick to prepare and versatile, it’s sure to become a favorite in your recipe collection. Enjoy the freshness and simplicity of this dish, and feel free to experiment with ingredients to make it your own!
Pesto Pasta Salad Recipe
Ingredients
- 300 g fusilli pasta
- 1 cup cherry tomatoes halved
- 1 cup diced cucumber
- 1/2 cup black olives sliced
- 1/4 cup grated Parmesan cheese
- 1 cup fresh basil leaves
- 1/2 cup pesto sauce
- Salt and pepper to taste
- Optional: pine nuts for garnish
Instructions
- Boil a large pot of salted water.
- Add the fusilli pasta and cook according to package instructions until al dente.
- Drain the pasta and rinse it under cold water.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, and olives.
- Add the pesto sauce and mix until all ingredients are well coated.
- Stir in the grated Parmesan cheese and fresh basil leaves.
- Season with salt and pepper to taste.
- For added crunch, sprinkle with pine nuts.
- Serve immediately or chill in the refrigerator for an hour for enhanced flavors.
