Easy Pesto Pasta Salad Recipe
Summertime in Germany: grills topped with bratwurst, marinated meats and veggies. And as if that wasn't wonderful enough, here come the sides: fresh bread and salads galore including this Mediterranean-inspired pesto pasta salad that's a go-to in our family and my mom's recipe.
Servings: 8 servings (as side)
Calories: 204kcal
Equipment
- 1 Food Processor for making the pesto
Ingredients
For Pesto
- 60 milliliters extra virgin olive oil I used Nuraxi's highest quality Sardinian olive oil
- 2 tablespoons fresh lemon juice
- 30 grams roasted pine nuts I dry roast mine in a skillet for a few minutes
- 50 grams parmesan cheese grated
- 2 cloves garlic
- 1 handful basil leaves large handful
- salt and freshly ground black pepper to taste
For Salad
- 500 grams pasta I used Nuraxi's ancient grain Sardinian pasta
- 2 tablespoon extra virgin olive oil
- 2 zucchini or yellow squash medium size, halved lengthwise, then slice into ¼ inch half rings.
- 2 cloves fresh garlic minced
- 2 tablespoons roasted pine nuts I dry roast mine in a skillet for a few minutes
- 300 grams grape tomatoes or cherry tomatoes, halved lengthwise
- 25 grams parmesan cheese grated
- 1 tablespoon Calabrian chili paste optional, adds heat!
Instructions
- For the pesto, combine all pesto ingredients in a food processor and purée until smooth, 1 to 2 minutes.60 milliliters extra virgin olive oil, 2 tablespoons fresh lemon juice, 30 grams roasted pine nuts, 50 grams parmesan cheese, 2 cloves garlic, 1 handful basil leaves, salt and freshly ground black pepper to taste
- Bring a large pot of salted water to a boil and cook the pasta to al dente (follow instructions on package). Drain and set aside.500 grams pasta
- In a large skillet, heat the oil on medium high, then add the zucchini and cook for 10 minutes or until lightly browned. Add the minced garlic and cook for another minute or until fragrant. Add calabrian chili paste if desired. Season with salt and pepper and set aside.2 tablespoon extra virgin olive oil, 2 zucchini or yellow squash, 2 cloves fresh garlic
- Combine pasta, pesto, sautéed veggies, pine nuts and diced fresh tomatoes in a large serving bowl, then top with grated parm and some fresh basil leaves. Guten Appetit!2 tablespoons roasted pine nuts, 300 grams grape tomatoes, 25 grams parmesan cheese, 1 tablespoon Calabrian chili paste
Notes
How to store it
Store leftover pesto pasta salad in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, it’s especially good within the first day or two, when the pesto still tastes bright and the vegetables are at their freshest. If the salad has been chilled for a while, letting it sit out briefly before serving can help the pesto loosen back up a bit.Nutrition
Calories: 204kcal | Carbohydrates: 8g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 453mg | Potassium: 459mg | Fiber: 2g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 1mg