adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pesto Pasta Salad
Pesto Pasta Salad
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your pasta salad with homemade basil pesto, olives, cherry tomatoes, peas, and pine nuts. Perfect for a refreshing meal anytime.
Ingredients:
  • 4 cups uncooked fusilli pasta (use rice pasta for wheat-free version)
  • 1 cup fresh basil pesto, store bought or homemade
  • 2 tablespoons chopped green olives, or olive tapenade
  • 1/3 cup pine nuts
  • 1 cup frozen peas, defrosted (or fresh if you can get them)
  • 12 ounces assorted cherry tomatoes, halved
  • Several fresh basil leaves, coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
Instructions:
  • Prepare the pasta: Cook pasta as directed on the package in salted water (1.5 teaspoons per quart). Remove from heat and drain when al dente.
  • Toast the pine nuts in a small pan over medium-high heat while the pasta is cooking. Watch them carefully as they can quickly turn from toasty to burnt. Transfer the nuts to a bowl or plate once they have a golden brown color to prevent them from burning.
  • Prepare the salad: Combine pasta, fresh basil pesto, green olives, and pine nuts in a large bowl. Gently fold in cherry tomatoes, peas, fresh basil leaves, and olive oil. Season with salt and pepper, then serve at room temperature.

Similar Recipes