Pesto Pasta Salad 

This Pesto Pasta Salad is a vibrant and flavorful dish that combines al dente pasta with a rich basil pesto, complemented by fresh vegetables. It's perfect for picnics, barbecues, or as a light lunch. The addition of homemade pesto ensures a fresh and aromatic experience in every bite.

Full Recipe:

Ingredients

For the Salad:

• 2 cups pasta (fusilli or penne)

• 1 cup cherry tomatoes, halved

• ½ cucumber, diced

• ¼ red onion, thinly sliced

• Salt and pepper, to taste

For the Pesto:

• 1 cup fresh basil leaves

• ½ cup grated Parmesan cheese

• ½ cup pine nuts

• 2 cloves garlic

• ½ cup olive oil

• Salt and pepper, to taste

Directions

1. Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and set aside to cool.

2. Prepare the Pesto: In a food processor, combine basil leaves, grated Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture becomes a smooth paste. Season with salt and pepper to taste.

3. Assemble the Salad: In a large bowl, toss the cooled pasta with the prepared pesto until evenly coated.

4. Add Vegetables: Gently fold in the cherry tomatoes, diced cucumber, and sliced red onion.

5. Season: Taste and adjust seasoning with additional salt and pepper if needed.

6. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve cold, garnished with extra Parmesan if desired.

Nutritional Information (per serving)

• Calories: Approximately 350 kcal

• Total Fat: 20 g

• Saturated Fat: 3 g

• Cholesterol: 10 mg

• Sodium: 200 mg

• Total Carbohydrates: 30 g

• Dietary Fiber: 2 g

• Sugars: 3 g

• Protein: 5 g

• Calcium: 150 mg

• Iron: 1 mg