During the Summer, I love making salads that can be tossed in the fridge and eaten later in the week. In order to do this, the salads have to be hearty and durable; they can’t be mayonnaise- or greens-based salads.
The obvious salad that comes to mind is pasta. And since basil is at its peak during the warm months, pesto pasta salad has quickly become my favorite. I like to think of this recipe as a blank canvas. Start with cooked pasta and homemade pesto, then add in a bunch of ingredients.
Antipasto elements like olives, tangy cheese, and marinated vegetables are wonderful. Fresh veggies — spinach, tomatoes, mushrooms, and zucchini — also work well. A protein such as tofu, grilled chicken, or salami would be delicious, too. I recommend using my recipe as a guide and substituting in the elements your family enjoys.
Pesto Pasta Salad
Adapted from Katie Sweeney, POPSUGAR Food
INGREDIENTS
- For the pesto:
- 1/4 cup extra-virgin olive oil
- 2 heaping tablespoons walnuts, toasted
- 1-2 cloves garlic, peeled
- 1/2 cup basil leaves, packed
- 1/2 teaspoon kosher salt, or more to taste
- Freshly ground black pepper
- 1/2 cup finely grated parmesan cheese
- For the salad:
- Kosher salt
- 1/2 pound (about 2 cups) orecchiette or other short pasta shape, such as fusilli or radiatore
- 30 black kalamata olives, pitted and roughly chopped
- 1 1/2 cups fresh spinach, sliced into thick ribbons
- 1 cup grape or cherry tomatoes, halved
- 1/4 cup sun-dried tomatoes in oil, roughly chopped
- 1/2 cup crumbled feta
- 1/2 cup finely grated parmesan cheese
DIRECTIONS
- Make the pesto: In a food processor, combine the toasted walnuts with the olive oil and garlic. Process until smooth. Add the basil, salt, and pepper; process until smooth. Turn out into a large mixing bowl, and fold in the parmesan cheese.
- Make the pasta salad: In a large pot of salted boiling water, cook the pasta according to the directions on the label or until al dente. Drain, and let cool slightly.
- Add the pasta to the pesto; toss to coat evenly. Add the remaining ingredients, and toss gently until everything is combined.
- Serve at room temperature. Taste and adjust the seasonings (adding more salt as necessary) before serving, as the flavors will be muted at a cooler temperature.
INFORMATION
- Category
- Pasta, Main Dishes
- Cuisine
- Italian
- Yield
- Serves 4