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Pesto Pasta Salad Recipe from Chef Victoria Love.

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Chef Victoria Love
Chef Victoria Love
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Recipe Information

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Video-Specific Recipe

Pesto Pasta Salad

Cultural Context

Pesto Pasta Salad hails from Italy, where fresh basil pesto is a beloved condiment. This dish captures the essence of Italian summer meals, often enjoyed at picnics and gatherings. Its vibrant flavors and colorful ingredients make it a popular choice worldwide, with variations that include different vegetables or proteins.

ItalianITside
20 min
easy
4 servings
Servings4
8 ounces mini farfalle
salt
1 tablespoon olive oil
1/2 cup nut-free basil spinach pesto
1/4 cup finely diced white onion
3 ounces grape tomatoes
baby mozzarella balls
lemon zest
sun-dried tomatoes

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are more affordable.

1

Boil 8 ounces of mini farfalle in rapidly boiling salted water for 8 minutes.

2

Drain the pasta and cool it under running cold water to stop the cooking process.

3

Once cooled, drain the pasta again and return it to the pot.

4

Add 1 tablespoon of olive oil to the pasta and stir to coat, preventing it from sticking together.

5

Add 1/2 cup of nut-free basil spinach pesto to the pasta and stir to combine.

6

Add 1/4 cup of finely diced white onion and 3 ounces of halved grape tomatoes to the mixture; fold together gently.

7

Cut the baby mozzarella balls into smaller pieces and add them to the salad; stir to combine.

8

Portion the salad into individual containers, aiming for 8 ounces per container.

9

Garnish each container with a sprig of basil and a sprinkle of lemon zest.

10

Top with sun-dried tomatoes for additional garnish.

Cooking Techniques

mixingtossing

Equipment Needed

strainerpotmixing bowlcontainers

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

milkwheat

Also Known As

Pasta Salad with PestoPesto Pasta
Local Name: Insalata di pasta al pesto

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