Today, I am going to share the recipe of Fresh Pesto Pasta Salad with homemade Basil Pesto - an easy summer salad for everyone to enjoy. My pesto pasta salad is quick and easy to make and is packed with summery flavors. Pasta is one of the favourite dish that the kids would love to much on. So you can pack this pasta for your kids is the best lunch that they can look forward for. This way you can add vegetables that are essential for the kids into your pasta dish that can help them gain nutrition necessary for their body. It will not only benefit for the Kids but this Lunch box can also be packed for adults as well.
Juicy tomatoes, sweet bell peppers, onions and an herbaceous, homemade basil pesto combine forces in this delightful Pesto Pasta Salad. Swap in your favorite mix of veggies; use a gluten free pasta; make life easier by opting to use store-bought pesto instead of homemade; or use your own recipe for pesto. I have shared PESTO SAUCE recipe earlier in my blog. I used fusilli, but any short, textured pasta shape will do the trick. Feel free to swap in whole wheat pasta for an extra punch of fiber, or choose a gluten-free pasta brand you prefer. Be sure to cook according to package directions.
Fresh veggies and pasta make for a lovely side for just about any dish you'd find at a barbecue, but can also be eaten as is for a nice vegetarian main course. I love serving this pasta salad for packed lunches and picnics. Since it is designed to serve cool or at room temperature, it is perfect for any situation where you might not have access to a microwave. Make this simple summer classic before the season is over!
If you are a salad lover like me, then try these amazing salad options which might become your favorite too. My pesto pasta salad recipe is very straightforward and easy to make. However, follow the tips and notes to ensure professional level success. If you tried my Pesto Pasta Salad recipe, please be sure to rate and review it below.
📌📌 Watch the full video recipe here 📌📌
INGREDIENTS :
For Cooking Pasta:
1 Cup Pasta (fusilli, penne, rotini elbow macaroni, or farfalle)
6 Cup water
1 tablespoon Salt
1 teaspoon Olive Oil
Other Ingredients:
1/4 Cup Cherry Tomatoes ( halved )
1 Cup up mix Bell Peppers ( green,yellow and red, diced )
1/4 Cup Fresh Parsley
1/4 Cup up Basil Pesto ( homemade or store-bought )
For Salad Dressing:
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Lemon Juice
1 tablespoon Apple Cider Vinegar
Salt and Pepper as needed
METHOD :
For Cooking Pasta -
STEP 1 - In a large pot, add salt and olive oil with water. Bring it to a rolling boil. Add pasta and
cook pasta as per package instructions until al dente. ( see notes )
STEP 2 - Strain the pasta, rinse with cold water, strain well again.
For Making Salad Dressing-
STEP 1 - In a small mixing bowl, add olive oil, vinegar, lemon juice, salt and pepper and whisk it well.
STEP 2 - Continue whisking until fully incorporated and smooth.
Assembling Pasta Salad :
STEP 1 - In a large bowl, add cooked pasta, followed by cherry tomatoes, bell peppers and all the other veggies too.
STEP 2 - Add fresh basil pesto in it.
STEP 3 - Mix the salad dressing with the salad and toss everything together to coat evenly.
STEP 4- Put the salad bowl in the refrigerator for about an hour or serve it immediately.
Serve, topped with some more freshly grated parmesan and fresh basil and parsley.
NOTES : * If you prefer it to be a little soft but should hold the shape, then boil for extra 30 seconds than the recommended time.
* You can either make your own pesto or opt to use store-bought, jarred pesto.
* Feel free to make any substitutions necessary to make your pasta salad if needed.
* Have fun with your vegetables and mix and match depending on what you have on hand.
* Any color of cherry or grape tomatoes will work here. You can also opt to use larger format tomatoes and cut them into wedges or cubes depending on their size.
* Seasoning is king in the kitchen. So don't forget to salt and pepper your meals!
* Leftovers salad will keep for 4-5 days in airtight box.
