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Pesto Pasta Salad: A Refreshing Summer Delight!

A refreshing summer pasta salad made with rotini pasta, fresh vegetables, and a flavorful basil pesto dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, and red onion.
  3. In a food processor, blend the fresh basil leaves, pesto sauce, and olive oil until smooth.
  4. Pour the basil pesto mixture over the pasta and vegetables. Toss to combine thoroughly.
  5. Add the grated Parmesan cheese, and season with salt and pepper to taste. Toss again to ensure everything is evenly coated.
  6. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 5mgSodium: 200mgFiber: 2gSugar: 3g

Notes

  • For added protein, mix in cooked chicken or chickpeas.
  • Substitute the pesto with a vinaigrette for a lighter dressing option.

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