Veggie Pesto Pasta Salad

Name: Veggie Pesto Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Pasta (fusilli or penne recommended)', 'amount': '8 ounces'}; {'ingredient': 'Cherry tomatoes', 'amount': '1 cup, halved'}; {'ingredient': 'Cucumber', 'amount': '1, diced'}; {'ingredient': 'Bell pepper', 'amount': '1, diced (any color)'}; {'ingredient': 'Red onion', 'amount': '1/4 cup, finely chopped'}; {'ingredient': 'Black olives', 'amount': '1/2 cup, sliced'}; {'ingredient': 'Fresh basil', 'amount': '2 cups, packed'}; {'ingredient': 'Garlic', 'amount': '2 cloves'}; {'ingredient': 'Pine nuts', 'amount': '1/4 cup, toasted'}; {'ingredient': 'Parmesan cheese', 'amount': '1/2 cup, grated'}; {'ingredient': 'Olive oil', 'amount': '1/3 cup'}; {'ingredient': 'Lemon juice', 'amount': '2 tablespoons'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Pepper', 'amount': 'to taste'}

Bright, vibrant, and full of flavor, this Veggie Pesto Pasta Salad is a perfect dish for summer picnics or a light lunch. Tossed with a creamy homemade pesto made from fresh basil and pine nuts, the salad features a medley of crunchy vegetables like cucumbers, bell peppers, and cherry tomatoes. This dish not only looks stunning but also offers a refreshing taste experience, making it a delightful choice for both vegetarians and pasta lovers alike. Historically, pesto originated in the Liguria region of Italy, where it was traditionally made using a mortar and pestle, hence its name. This modern take brings it to the forefront of pasta salads, allowing you to enjoy a classic Italian flavor in a fresh, new way.

Servings: 4-6

Ingredients

Pasta (fusilli or penne recommended) (8 ounces)
Cherry tomatoes (1 cup, halved)
Cucumber (1, diced)
Bell pepper (1, diced (any color))
Red onion (1/4 cup, finely chopped)
Black olives (1/2 cup, sliced)
Fresh basil (2 cups, packed)
Garlic (2 cloves)
Pine nuts (1/4 cup, toasted)
Parmesan cheese (1/2 cup, grated)
Olive oil (1/3 cup)
Lemon juice (2 tablespoons)
Salt (to taste)
Pepper (to taste)

Instructions

Cook the pasta according to package instructions in salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
In a large mixing bowl, combine the cooled pasta with cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, and sliced black olives.
Prepare the pesto by adding fresh basil, garlic, toasted pine nuts, grated Parmesan cheese, olive oil, lemon juice, salt, and pepper into a blender or food processor. Blend on high until smooth and creamy. Taste and adjust seasoning if necessary.
Pour the creamy pesto sauce over the pasta and vegetables in the bowl. Gently toss until everything is evenly coated with the pesto.
Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together beautifully.
Serve chilled, garnished with extra basil or Parmesan cheese if desired. Enjoy!

Dietary Information

Servings: 4-6 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 10 minutes • Calories: 350 • Fat: 20g • Carbs: 30g • Protein: 10g • Sodium: 300mg • Sugar: 3g

Veggie Pesto Pasta Salad

Servings: 4-6

Ingredients

Instructions

Dietary Information

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