Pesto Pasta Salad
This pesto pasta salad recipe is a perfect blend of vibrant colors and fresh ingredients, making it an ideal companion for picnics, barbecues, or a light lunch at home.
Servings: 6 people
Equipment
- 1 Large Mixing Bowl
Ingredients
- 1 lb bowtie pasta
- 2 cloves garlic
- 2 cups fresh basil
- ½ cup chopped parsley
- ½ cup pine nuts
- ¼ cup olive oil
- 1-2 diced shallots
- 1 cup fresh mozzarella balls
- 1 cup chopped cherry tomatoes
- 12 oz pepperoni
- ¼ cup parmesan cheese
- 2 tbsps lemon juice
- salt and pepper or AP Seasoning
- ½ cup sun-dried tomatoes
- 1 tablespoon salad seasoning
- celery salt to taste
Pesto Ingredients
- 2 cups fresh basil leaves packed
- ½ cup diced parsley
- ½ cup grated Parmesan cheese
- ½ cup pine nuts
- 2-3 garlic cloves peeled
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
Cook the Pasta:
- Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Prepare the Pesto:
- In a food processor, combine basil, Parmesan cheese, pine nuts (or walnuts), and garlic cloves. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper to taste.
Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, sun-dried tomatoes, pepperoni, and shallots,
Add the Pesto:
- Pour the prepared pesto over the pasta salad ingredients. Gently toss until everything is evenly coated with the pesto.
Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, garnish with fresh basil leaves.
Nutrition
Calories: 1092kcal | Carbohydrates: 70g | Protein: 33g | Fat: 77g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1145mg | Potassium: 976mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2000IU | Vitamin C: 29mg | Calcium: 273mg | Iron: 5mg
