This pasta salad is a vibrant explosion of Mediterranean flavors! It's the perfect side dish for barbecues, picnics, or any summer gathering. But honestly, I eat this thing year-round. There's just something so satisfying about this recipe, and it's so easy to make. It's one of those dishes that always impresses, even if you're a total beginner in the kitchen!
The combination of creamy pesto, sweet sun-dried tomatoes, and perfectly cooked pasta is simply irresistible. I usually make a big batch on the weekend and keep some in the fridge for lunches during the week. It's also great to take to potlucks—it always disappears quickly! This recipe is incredibly versatile, too! Feel free to adjust it to your liking. Add some artichoke hearts, olives, or roasted red peppers for extra flavor and texture. You can also use different types of pasta or pesto.
Required Equipments
- Large bowl
- Whisk
- Colander
- Large pot
- Cutting board
- Sharp knife
Pasta-Salad-with-Pesto-and-Sun-dried-Tomatoes
A simple yet flavorful pasta salad featuring homemade pesto and sun-dried tomatoes. Perfect for any occasion!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get that pasta cooking! Bring a large pot of salted water to a rolling boil. We're talking a good amount of salt, like the ocean! Add your pasta and cook according to package directions, making sure it's perfectly al dente. That means it should be cooked through but still have a little bit of bite. Don't overcook it; nobody likes mushy pasta!
- While the pasta is cooking, chop up those sun-dried tomatoes. About 1/2 cup should be perfect. If they're packed in oil, drain them first, but don't throw the oil away! We'll use that later. I personally love using oil-packed ones because they’re just so flavorful.
- Once your pasta is cooked, drain it immediately in a colander and rinse it under cold water. This stops the cooking process and prevents the pasta from getting gummy. Trust me on this one. I've learned the hard way!
- In the meantime, let's make this pasta salad extra special with homemade pesto! Yeah, you heard that right! Nothing beats it. In a large bowl, combine 2 cups of fresh basil leaves (packed tightly!), 1/2 cup of grated Parmesan cheese, 1/4 cup of pine nuts, 2 cloves of garlic, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and about 1/2 cup of olive oil (or use some of that flavorful oil from the sun-dried tomatoes!) Start blending away! You can use a blender or a food processor; whichever you prefer! Blend everything together until you get a smooth, vibrant green paste. Taste test and adjust to your taste.
- Now for the fun part! Add the cooked and cooled pasta to the bowl with the pesto. Gently toss everything together until the pasta is evenly coated. You want that gorgeous green pesto all over the noodles!
- Stir in the chopped sun-dried tomatoes and whatever other veggies you decide to add, whether it’s some olives or red onion! Then give it another good toss.
- Finally, if you want to make it extra fancy, you can add a sprinkle of extra Parmesan cheese before serving. It adds a nice touch, and who doesn't love some extra cheese?!
- Let it sit for at least 15 minutes before serving. This allows the flavors to meld together beautifully. It's also a great way to prevent any unpleasant surprises from soggy pasta. So, yeah, let the flavors marry!
📝 Notes
- Make sure to taste the pesto before adding it to the pasta and adjust seasonings as needed.
- Feel free to add other vegetables, such as artichoke hearts, olives or red onion.
- For extra flavor, you can add a tablespoon of lemon juice or balsamic glaze just before serving!
🍎 Nutrition
Calories: 400kcal
Protein: 15g
Fat: 20g
Carbohydrates: 60g
Fiber: 5g
Calcium: 200mg
