Description
A refreshing summer pasta salad made with rotini pasta, fresh vegetables, and a flavorful basil pesto dressing.
Ingredients
Scale
- 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
- 1/2 cup pesto sauce
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, and red onion.
- In a food processor, blend the fresh basil leaves, pesto sauce, and olive oil until smooth.
- Pour the basil pesto mixture over the pasta and vegetables. Toss to combine thoroughly.
- Add the grated Parmesan cheese, and season with salt and pepper to taste. Toss again to ensure everything is evenly coated.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added protein, mix in cooked chicken or chickpeas.
- Substitute the pesto with a vinaigrette for a lighter dressing option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg