Basil Pesto Pasta Salad

As summer approaches, the allure of pasta salad becomes irresistible. These vibrant, colorful dishes are perfect for warm-weather gatherings and provide a fantastic way to incorporate fresh ingredients into your diet. One standout option is the basil pesto pasta salad—a refreshing and nutritious dish that combines the aromatic flavors of fresh basil with the satisfying texture of pasta. Whether you are hosting a picnic, attending a barbecue, or simply looking for a light meal, this pasta salad is versatile enough to fit any occasion.

Discover the ultimate summer dish with this refreshing Basil Pesto Pasta Salad! Perfect for picnics and BBQs, it combines whole grain pasta, fresh basil, and colorful vegetables for a nutritious and satisfying meal. This versatile salad is not only delicious but also packed with health benefits thanks to its rich ingredients like pine nuts and Parmesan cheese. Follow our easy step-by-step guide to make homemade pesto and elevate your outdoor dining experience with this vibrant, flavorful salad that everyone will love!

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Ingredients

8 oz (225g) whole grain pasta (fusilli or penne works best)

1 cup fresh basil leaves, tightly packed

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan cheese

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/2 red bell pepper, diced

1/4 teaspoon salt, adjust to taste

1/4 teaspoon black pepper, adjust to taste

Juice of 1 lemon

Optional: 1/4 cup black olives, sliced

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Make the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, salt, and black pepper. Pulse until the ingredients are finely chopped.

Emulsify: With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice for brightness.

Combine the Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, and optional black olives if using. Pour the basil pesto over the pasta and vegetables, and gently toss until everything is well coated.

Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled, drizzling extra lemon juice on top if desired for an extra zing.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6