Pesto Pasta Salad
A delightful dish that combines the rich flavors of pesto with fresh vegetables and rotini pasta, perfect for gatherings.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 1 hour hr
Course Salad
Cuisine Italian
Servings 4 servings
Calories 320 kcal
Pasta and Vegetables
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon lemon juice
Cook the rotini pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth.
In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red bell pepper, and red onion. Pour pesto over and toss to coat.
Cover and chill in the refrigerator for at least 30 minutes before serving.
Calories: 320kcalProtein: 8g
Keyword pasta, pesto, Salad