Description
A delightful Basil Pesto Pasta Salad with Cherry Tomatoes that bursts with flavor, perfect for summer picnics and gatherings.
Ingredients
Scale
- 250 grams (about 8.8 oz) pasta (fusilli or penne works well)
- 2 cups fresh basil leaves, packed
- 50 grams (about 1.75 oz) pine nuts
- 2 cloves garlic, minced
- 100 ml (about 3.4 fl oz) extra virgin olive oil
- 200 grams (about 7 oz) cherry tomatoes, halved
- 50 grams (about 1.75 oz) parmesan cheese, grated
- Salt – to taste
- Black pepper – to taste
Instructions
- Cook the pasta in a pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a food processor, combine basil leaves, pine nuts, and minced garlic. Pulse until finely chopped, then gradually add olive oil while blending until smooth. Season with salt and pepper.
- In a large bowl, mix the cooked pasta with the pesto until well coated. Add the halved cherry tomatoes and gently fold them into the salad.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a nut-free version, swap pine nuts with sunflower seeds.
- Use nutritional yeast instead of Parmesan for a vegan option.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Basil Pesto, Pasta Salad, Cherry Tomatoes, Summer Salad, Easy Recipe