Pesto Pasta Salad
Pesto Pasta Salad is a vibrant and flavorful dish that combines al dente pasta with fresh vegetables and a creamy homemade pesto. Perfect for summer picnics, potlucks, or as a refreshing weeknight meal, this easy-to-make salad will impress your guests without requiring extensive cooking time. Bursting with colors and flavors, it’s a delightful way to enjoy seasonal produce!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1 cup fresh basil leaves
- 1/2 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, and bell peppers into bite-sized pieces.
- In a blender, combine fresh basil leaves, olive oil, lemon juice, salt, and pepper; blend until smooth.
- In a large bowl, mix cooled pasta with chopped vegetables. Pour the pesto over it and toss gently until evenly coated.
- Chill in the refrigerator for at least one hour before serving to let flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg