Pesto Pasta Salad

Pesto Pasta Salad is a vibrant and fresh dish that combines al dente pasta with a rich, fragrant pesto sauce. Packed with basil, garlic, olive oil, and Parmesan, this salad is the perfect balance of savory and herby flavors. It’s an ideal side dish for summer barbecues, potlucks, or a light and satisfying lunch. The creamy texture of the pesto pairs perfectly with the crunch of fresh vegetables for an irresistible combination.

Ingredients:

• 12 ounces pasta (penne, rotini, or farfalle)

• 1/2 cup pesto sauce (store-bought or homemade)

• 1/2 cup cherry tomatoes, halved

• 1/2 cucumber, diced

• 1/4 cup red onion, thinly sliced

• 1/4 cup Kalamata olives, pitted and sliced

• 1/4 cup shredded Parmesan cheese

• Salt and pepper, to taste

• 1 tablespoon olive oil (optional, for extra richness)
  
  

Directions:

1. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

2. In a large mixing bowl, combine the cooked pasta with pesto sauce. Toss until the pasta is well coated.

3. Add halved cherry tomatoes, diced cucumber, red onion, and olives to the pasta. Stir gently to combine.

4. Sprinkle with shredded Parmesan cheese and season with salt and pepper to taste.

5. For extra richness, drizzle with olive oil and toss to combine.

6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

7. Serve cold and enjoy!
   
   

Nutritional Information (per serving, approx., serves 6):

• Calories: 350 kcal

• Total Fat: 22 g

• Saturated Fat: 3 g

• Cholesterol: 5 mg

• Sodium: 200 mg

• Total Carbohydrates: 32 g

• Dietary Fiber: 3 g

• Sugars: 4 g

• Protein: 9 g