Here is a refreshing and vibrant pesto pasta salad recipe that combines the nutty flavors of pesto with the freshness of vegetables and the heartiness of pasta. Ideal for summer picnics or a light meal, this salad is not only easy to prepare but also bursting with flavor. It’s a dish that will impress your guests and become a staple in your kitchen!
Ingredients
- 8 oz penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1/2 cup pesto sauce
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 cups fresh spinach leaves
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time for the pasta is about 10 minutes.
Nutritional Value
Per serving (1/4 of recipe): Calories: 350, Protein: 12g, Carbohydrates: 30g, Fat: 20g, Fiber: 3g. This nutritional value is based on one serving.
Step-by-Step Cooking Process
- Boil a large pot of salted water and cook the penne pasta according to package instructions until al dente.
- Drain the pasta and rinse it under cold water to cool.
- In a large mixing bowl, combine the cooled pasta with the cherry tomatoes and mozzarella balls.
- Add the pesto sauce and mix until evenly coated.
- Fold in the spinach leaves gently.
- Sprinkle the grated Parmesan cheese over the top.
- Add toasted pine nuts and season with salt and pepper to taste.
- Mix everything together until well combined.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve cold and enjoy your delicious pesto pasta salad!
Alternative Ingredients
Feel free to substitute the penne pasta with any pasta of your choice, such as fusilli or farfalle. You can also replace mozzarella with feta cheese for a tangy flavor, and use walnuts instead of pine nuts for a different crunch.
Serving and Pairings
This pesto pasta salad pairs wonderfully with grilled chicken or fish for a more substantial meal. It also makes a great side dish for barbecues, picnics, or potlucks.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed cold and does not require reheating. Freezing is not recommended, as the texture of the pasta and vegetables may degrade.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy texture; always check for al dente.
- Not cooling the pasta before adding the pesto can cause the sauce to separate.
- Forgetting to season with salt and pepper can make the dish bland.
- Using stale pesto will diminish the flavor; always use fresh.
- Not allowing the salad to chill can result in a less flavorful dish.
Helpful Tips
- Use homemade pesto for the best flavor.
- Add grilled vegetables for extra nutrition and taste.
- Let the salad sit for a few hours for the flavors to meld.
- Garnish with fresh basil for a pop of color and flavor.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad several hours in advance. Just store it in the refrigerator until you’re ready to serve.
Is this recipe vegetarian?
Yes, this pesto pasta salad is vegetarian as it contains no meat or fish.
Can I use store-bought pesto?
Absolutely! Store-bought pesto is a convenient option if you don’t have time to make your own.
What can I add for extra protein?
Consider adding grilled chicken, chickpeas, or cannellini beans for an extra protein boost.
How long does the salad last in the fridge?
The salad will last for up to 3 days in an airtight container in the fridge.
Conclusion
This pesto pasta salad recipe is a delightful and easy dish that showcases fresh ingredients and vibrant flavors. Perfect for any occasion, it’s a versatile dish that you can customize to your taste. Enjoy this refreshing salad as a light meal or a side dish, and savor every bite!
Pesto Pasta Salad Recipe
Ingredients
- 8 oz penne pasta
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls
- 1/2 cup pesto sauce
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts toasted
- 2 cups fresh spinach leaves
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the penne pasta according to package instructions until al dente.
- Drain the pasta and rinse it under cold water to cool.
- In a large mixing bowl, combine the cooled pasta with the cherry tomatoes and mozzarella balls.
- Add the pesto sauce and mix until evenly coated.
- Fold in the spinach leaves gently.
- Sprinkle the grated Parmesan cheese over the top.
- Add toasted pine nuts and season with salt and pepper to taste.
- Mix everything together until well combined.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve cold and enjoy your delicious pesto pasta salad!
