Sun-Dried Tomato Pesto Pasta Salad
Sun-Dried Tomato Pesto Pasta Salad
Ingredients
For the Pasta Salad
- 1 pound rotini pasta
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup fresh basil leaves, packed
- 2 garlic cloves, minced
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 1/4 cup olive oil, plus more if needed
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the pesto. In a food processor, combine the chopped sun-dried tomatoes, fresh basil, minced garlic, toasted pine nuts, and grated Parmesan cheese. Pulse until coarsely chopped.
⏱️ 5 min
- 3
With the food processor running, slowly drizzle in the olive oil and lemon juice until the pesto is smooth and well combined. Season with salt and freshly ground black pepper to taste. Add a little more olive oil if a thinner consistency is desired.
⏱️ 3 min
- 4
In a large bowl, combine the cooked and cooled pasta, halved cherry tomatoes, diced cucumber, halved kalamata olives, and thinly sliced red onion.
⏱️ 2 min
- 5
Add the sun-dried tomato pesto to the pasta and vegetable mixture. Toss gently to coat everything evenly. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 2 min
- 6
For best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-Dried Tomato Pesto Pasta Salad
Ingredients
For the Pasta Salad
- 1 pound rotini pasta
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup fresh basil leaves, packed
- 2 garlic cloves, minced
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 1/4 cup olive oil, plus more if needed
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the pesto. In a food processor, combine the chopped sun-dried tomatoes, fresh basil, minced garlic, toasted pine nuts, and grated Parmesan cheese. Pulse until coarsely chopped.
⏱️ 5 min - 3
With the food processor running, slowly drizzle in the olive oil and lemon juice until the pesto is smooth and well combined. Season with salt and freshly ground black pepper to taste. Add a little more olive oil if a thinner consistency is desired.
⏱️ 3 min - 4
In a large bowl, combine the cooked and cooled pasta, halved cherry tomatoes, diced cucumber, halved kalamata olives, and thinly sliced red onion.
⏱️ 2 min - 5
Add the sun-dried tomato pesto to the pasta and vegetable mixture. Toss gently to coat everything evenly. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 2 min - 6
For best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
⏱️ 30 min