Pasta covered with fresh pesto, and mixed with summer veggies make this dish a must have at your next BBQ this summer.
Until a couple years ago, I was not a pasta salad fan. I stayed as far from it as I could. Gloppy mayo and bottled dressings never enticed me to try more than a bite.
One day when I was looking through For the Family’s recipes I found my friend Tiffany’s (AKA Don’t Waste the Crumbs) delightful garlic butter pasta salad. Just the title grabbed my attention, what is not to love? Garlic, butter, and pasta are always a win in my book.
Guess what? I realized that I was putting pasta salad in a box and treating it with an aversion that it didn’t deserve. Will I be lining up at the next pot-luck to eat a “traditional” pasta salad? No, I still won’t but it opened my eyes to the tasty options that were possible.
Fast forward to last month. My little sister’s wedding reception had just ended. We all piled in our cars to have an “after party” at my parent’s house because that is the only sane thing to do right? My uncle, got the grill going and my cousin Stacy (check out her TravelTote) made two AMAZING salads.
One of the aforementioned salads was a pesto pasta salad. It.was.so.good! I knew that I had to recreate it. My version ended up being different than her’s since I left out the mozzarella and pine nuts because well pine nuts aren’t budget food and I’m not a cheese fan.
This version suits my fancy quite well, it is full of summer vegetables, garlic, basil, good fat, and salt. What’s not to love?
Random fact, did you know that in Baja California, tamales are served with pasta salad? 🙂
Fresh Pasta Pesto Salad
8oz corkscrew pasta
2 cups cherry tomatoes, quartered
1/2 red bell pepper, diced
1/4 large red onion, thinly sliced
1/2 cup basil, cut*
1/2 cup fresh pesto
1/2 tsp salt
1/2 tsp red pepper flakes (optional)
Cook pasta until done. Drain and set aside.
While the pasta is boiling, cut the tomatoes, pepper, onion, and basil*.
*Roll a few basil leaves up together like a cigar. Thinly slice and proceed with the remaining leaves.
Mix the salt and red pepper flakes into the pesto. Coat the pasta with the pesto mixture.
Toss the pesto pasta with the chopped vegetables and basil.
Chill until you are ready to serve.
- 8oz corkscrew pasta
- 2 cups cherry tomatoes, quartered
- ½ red bell pepper, diced
- ¼ large red onion, thinly sliced
- ½ cup basil, cut*
- ½ cup fresh pesto
- ½ tsp salt
- ½ tsp red pepper flakes (optional)
- Cook pasta until done. Drain and set aside.
- While the pasta is boiling, cut the tomatoes, pepper, onion, and basil*.
- *Roll a few basil leaves up together like a cigar. Thinly slice and proceed with the remaining leaves.
- Mix the salt and red pepper flakes into the pesto. Coat the pasta with the pesto mixture.
- Toss the pesto pasta with the chopped vegetables and basil.
- Chill until you are ready to serve.