This summertime pasta salad is healthy, light and so delicious with fresh pesto flavours that makes a lovely lunch or side dish to enjoy with chicken or fish.
This refreshing light pasta salad is made with fresh basil pesto and array of vegetables including grape tomatoes, red and orange peppers, red onion and mix organic baby greens which includes spinach, arugula, kale, chard, and red leaf. It is salad to personalize with your favourite greens and veggies.
Sometimes we are trying to figure out what to have for a lunch or light dinner and we forget to consider a pasta dish with fresh spring/summer vegetables and fresh herbs. This pasta dish is so delicious with the fresh pesto and if you don’t have fresh basil on hand, all it takes it adding fresh parsley or spinach with garlic, olive oil and some of your favourite herbs.
WHY MAKE THIS DELICIOUS PESTO PASTA
- IT’S EASY WITH A FEW INGREDIENTS
- IT ONLY TAKES 25 MINUTES TO MAKE
- YOU CAN ADD YOUR FAVOURITE VEGGIES
- IT’S SO DELICIOUS
- A PERFECT PAIRING WITH GRILLED MEATS, FISH OR POULTRY
- YOU CAN MAKE YOUR OWN PESTO OR BUY STORE-BOUGHT PESTO
RECIPE INGREDIENTS
Pasta: I decided to use the bowtie (farfalle) pasta for this recipe, one that can easily absorb the pesto sauce and flavours. Whatever pasta you decide to use, take that into consideration how it will hold up to the pesto sauce. Other options I would recommend are: fusilli, rotini, gemelli, and tortelloni. If you prefer a rice pasta, that would work too.
Tomatoes: today there are many varieties of tomatoes and with this dish I preferred grape tomatoes. Other options are cherry tomatoes or heirloom cherry tomatoes to really add colour to this salad.
Greens: I chose a mixed organic baby greens for texture, flavour and colour. If you don’t have mix baby greens on hand, adding spinach, kale, arugula, swiss chard or romaine. Simply add a variety of any of these greens.
Peppers: I like to add peppers for colour and crunch. My preference is organic red, orange or yellow, since they are sweeter then the green.
Red onion: my preference is adding red onion in most of my salads. It has a bit of bite, yet not overpowering. If I want a mild onion flavour, then I will add shallots or scallions both are great choices.
Pesto: fresh basil pesto adds a ton of fresh bold flavour to this pasta salad. My Basil Pesto with Walnuts recipe is simple with fresh basil, garlic, lemon, walnuts and good quality extra virgin olive oil, sometimes I will add parmesan cheese.
HOW TO MAKE THIS PESTO PASTA DISH
In a medium-large sauce pot, cook the pasta until al denta. When making a cold pasta dish, the pasta needs to be rinsed in cold water after it’s drained.
While the pasta is cooking, wash, cut and dice the vegetables. If you are making home-made pesto, this is a good time to be doing that. My Basil Pesto with Walnuts recipe is on my blog. It has 5 simple ingredients that consists of fresh basil, garlic, walnuts, lemon juice, salt and olive oil. It’s rich, and bold in garlic flavour, and I like to use walnuts in place of pine nuts. I have always liked the taste of walnuts and they are less expensive. You can always purchase store-bought pesto if you don’t have the ingredients at home or time is limited.
Add all of the ingredients into a food processor for the pesto. Pulse and slowly stream the olive oil through the spout until the texture is creamy. You will need to scrap down the sides before you finish pulsing.
Once the pasta is completely drained then add it to a large bowl. Then add the vegetables and 1/4 cup or 4 tablespoons of the pesto and mix it in really well. If you like that rich flavour of pesto add a couple more tablespoons.
HOW TO STORE THIS PASTA DISH AND HOMEMADE PESTO
Fresh homemade pesto can be stored in an air-tight container in the refrigerator for up to a week. Since this recipe makes 1 cup, you can freeze any remaining pesto into snack bags or ice cube trays for up to 8-12 months. I make a huge batch in the summer and freeze it to use throughout the year and I just love it when it is so easily accessible and you can substitute walnuts to pine nuts, or add parmesan or change up the greens by adding parsley.
This pasta dish is best eaten the day it’s made and if you have leftovers, it will keep for a day or two. Like any cold pasta dish, the flavours will become more prominent and still be very tasty.
If you need a salad for a family BBQ, this is it. It has the right amount of flavours to compliment grilled meats and poultry. I would suggest adding the fresh basil just before serving.
Easy Summer Pesto Pasta Salad
Ingredients
- 8 oz farfalle (bowtie) pasta (or pasta of your choice)
- 1 tbsp extra virgin olive oil
- 2 cups organic mix baby greens
- 1 pint grape/cherry tomatoes, cut in half
- 1/4 red pepper, diced
- 1/4 orange pepper, diced
- 1/8 red onion, thinly sliced or chopped (optional)
- 2 tbsp Parmesan cheese
- 4 tbsp fresh homemade basil pesto(store-bought is optional)
- salt and pepper
- fresh basil for garnishing
Instructions
- Fill a medium size pot with water, once it comes to a boil, add salt and pasta. Follow instructions on package and cook until al denta. Once cooked, rinse in cold water and set aside to drain. Once completely drained, mix in olive oil.
- In a large bowl, add pasta, mixed baby greens, grape/cherry tomatoes, red and/or orange peppers, and onion if using, parmesan cheese, salt, pepper and pesto.
- Combine all the ingredients, making sure the pesto is well distributed.
- Add salad to serving bowl, and add fresh basil for garnishing.
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Wow! I am so touch and humbled you selected my Summer Pesto Pasta Salad recipe to include in your collection for Best Easy Summer Pasta Salad!
Thank you so very much!
Rose