Description
A vibrant and refreshing pesto pasta salad with al dente pasta, fresh vegetables, and creamy pesto sauce. Perfect for picnics, potlucks, or meal prep.
Ingredients
Scale
- 8 ounces pasta (penne, fusilli, or rotini)
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper, diced
- 1 medium cucumber, diced
- ½ cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook pasta in salted boiling water until al dente (8-10 minutes), drain, and rinse with cold water.
- Chop cherry tomatoes, bell pepper, and cucumber; place in a large bowl.
- Add pasta and pesto sauce to the vegetables; drizzle olive oil if desired.
- Toss gently to coat pasta and vegetables evenly with pesto.
- Season with salt and black pepper to taste.
- Fold in Parmesan cheese if using.
- Garnish with fresh basil leaves and refrigerate for at least 30 minutes before serving.
Notes
- Cook pasta al dente and rinse with cold water to prevent overcooking.
- Letting the salad chill enhances flavor melding.
- Use quality pesto for the best taste.
- Customize vegetables based on preference and season.
- Add protein like grilled chicken or chickpeas for a fuller meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pesto pasta salad, easy pesto pasta salad, pesto pasta recipe, summer pasta salad, vegetarian pasta salad