Here is a delightful summer dish that combines the rich flavors of basil pesto with colorful vegetables and perfectly cooked pasta. This pesto pasta salad is not only a feast for the eyes but also a delicious, nutritious option for picnics, barbecues, or light lunches. Bright, fresh, and satisfying, this dish can be easily prepared ahead of time, making it a convenient choice for any occasion.
Ingredients
– 8 oz fusilli pasta
– 1 cup basil pesto
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1 bell pepper, diced
– 1/2 cup black olives, sliced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 10 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 320
– Protein: 10g
– Fat: 18g
– Carbohydrates: 30g
– Fiber: 4g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Cook the fusilli pasta according to package instructions until al dente.
2. Drain the pasta and rinse it under cold water to stop the cooking process.
3. In a large bowl, combine the cooked pasta with basil pesto, mixing well.
4. Add the halved cherry tomatoes, diced cucumber, and bell pepper to the pasta.
5. Toss in the sliced black olives for added flavor.
6. Sprinkle the grated Parmesan cheese over the salad.
7. Season with salt and pepper to taste.
8. Gently toss all ingredients until well combined.
9. Garnish with fresh basil leaves for a pop of color.
10. Refrigerate for at least 30 minutes before serving to let flavors meld.
Alternative Ingredients
Feel free to substitute the fusilli pasta with any pasta of your choice, such as penne or rotini. You can also use homemade pesto instead of store-bought for a fresher flavor. Additionally, consider adding protein like grilled chicken or chickpeas for a heartier salad.
Serving and Pairings
This pesto pasta salad pairs beautifully with grilled meats, seafood, or as a side dish at barbecues. It can also be served alongside a fresh green salad or garlic bread 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 enjoyed cold, so there’s no need to reheat. It can also be frozen, but note that the texture of the vegetables may change upon thawing.
Cooking Mistakes
– Overcooking the pasta can lead to a mushy texture.
– Not rinsing the pasta can result in clumping when cooled.
– Using low-quality pesto may affect the overall flavor.
– Forgetting to season can leave the salad bland.
– Adding too many ingredients can overwhelm the dish.
Helpful Tips
– Use fresh, high-quality ingredients for the best flavor.
– Allow the salad to chill for at least 30 minutes for optimal taste.
– Consider adding nuts for extra crunch.
– Experiment with different vegetables based on your preference.
– Make it a day ahead for easier meal prep.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep it refrigerated, and the flavors will develop beautifully overnight, making it even tastier.
What type of pasta works best?
Fusilli is great for this recipe as it holds the pesto well, but you can use any pasta shape you prefer, such as penne or farfalle.
Is this salad suitable for vegetarians?
Absolutely! This pesto pasta salad is vegetarian-friendly, packed with veggies and flavor.
Can I add protein to this salad?
Yes! Grilled chicken, shrimp, or chickpeas make excellent additions to increase the protein content of the salad.
How can I make this recipe vegan?
To make this salad vegan, use a dairy-free pesto and omit the Parmesan cheese or replace it with a vegan alternative.
What should I do if I don’t have pesto?
If you don’t have pesto, you can make a quick version using fresh basil, garlic, olive oil, and nuts in a blender or food processor.
Can I freeze this salad?
While you can freeze it, the texture of the vegetables may change after thawing. It’s best enjoyed fresh or refrigerated.
Conclusion
This pesto pasta salad recipe is a vibrant, flavorful dish that’s perfect for any occasion. Quick to prepare and packed with fresh ingredients, it’s sure to be a hit at your next gathering. Enjoy the delightful combination of textures and tastes that make this salad a must-try!
Pesto Pasta Salad Recipe
Ingredients
- 8 oz fusilli pasta
- 1 cup basil pesto
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 bell pepper diced
- 1/2 cup black olives sliced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the fusilli pasta according to package instructions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta with basil pesto, mixing well.
- Add the halved cherry tomatoes, diced cucumber, and bell pepper to the pasta.
- Toss in the sliced black olives for added flavor.
- Sprinkle the grated Parmesan cheese over the salad.
- Season with salt and pepper to taste.
- Gently toss all ingredients until well combined.
- Garnish with fresh basil leaves for a pop of color.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
