Pesto Pasta Salad
A delightful dish combining al dente pasta with vibrant veggies and flavorful pesto, perfect for warm-weather gatherings.
Ingredients
Pasta and Vegetables
- 8 oz pasta (your choice of fusilli or penne) Use your preferred pasta shape.
- 1 cup cherry tomatoes, halved Regular tomatoes can be used, but cherry adds sweetness.
- 1 cup cucumber, diced Feel free to adjust based on taste preferences.
- 1/2 cup red onion, finely chopped Use less if you prefer a milder onion flavor.
Sauce and Seasoning
- 1 cup pesto sauce Use high-quality pesto for better flavor.
- to taste Salt and pepper Season to your liking.
- 1/4 cup grated Parmesan cheese (optional) Add for richness; can be omitted for a dairy-free version.
Garnish
- to taste Fresh basil leaves Use for garnishing before serving.
Instructions
Preparation
- Cook the pasta according to package instructions; drain and rinse it under cold water to cool.
- In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, and red onion.
- Add the pesto sauce and stir well to coat everything evenly.
- Season with salt and pepper to taste.
- If desired, sprinkle on the Parmesan cheese and garnish with fresh basil leaves.
- Chill the salad in the refrigerator for about 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 5 days. This salad is versatile; serve with grilled chicken or shrimp or on its own.