Description
A fresh and flavorful basil pesto pasta salad perfect for picnics, potlucks, or a quick meal.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/4 cup black olives, sliced
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions, then drain and cool.
- In a food processor, blend basil, pine nuts, garlic, and Parmesan until smooth.
- Slowly add olive oil while blending to make the pesto.
- Toss the cooked pasta with the pesto.
- Add cherry tomatoes and black olives, then mix well.
- Season with salt and pepper to taste.
- Chill for 30 minutes before serving.
Notes
- Use gluten-free pasta if needed.
- Substitute walnuts for pine nuts if preferred.
- Add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Keywords: basil pesto pasta salad, vegetarian pasta salad, easy pasta salad