Description
This Mediterranean style pesto pasta salad with sundried tomatoes, kalamata olives, mozzarella cheese and a sundried tomato salad dressing, is a fabulous way of anticipating warm weather, picnics and poolside brunches. It's big on flavor, easy to make and pack!
Ingredients
- 200 grams dry pasta (fusilli, fusillotti, penne, ziti or any type)
- salt to cook the pasta
- 1 cup reserved pasta water
Homemade Basil Pesto or Good Store-Bought
- 1 cup basil pesto (1 to 1/2cups approxiamately)
- 1/2 cup Kalamata olives
- 1/3 cup feta cheese
- fresh mozzarella balls (bocconcini)
- 1/4 tsp hot sauce, any hot sauce (optional)
- 1/2 cup Parmesan cheese + more for serving
Sundried Tomato Dressing
- 1/4 cup sundried tomatoes
- 1 cup fresh parsley
- 1/2 cup fresh basil
- 1/4 tsp black pepper
- 1 tsp kosher salt
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tbsp fresh lemon juice + more for serving
Instructions
- Cook the pasta: Bring a large pot of [wprm-ingredient text="salt to cook the pasta" uid="1"] to the boil for the pasta. Cook the [wprm-ingredient text="200 grams dry pasta" uid="0"] until just passed the al dente stage which should be an extra minute or two after the required packet instructions. Reserve a cup of the [wprm-ingredient text="1 cup reserved pasta water" uid="2"]
- Make the sundried salad dressing: Add the dressing ingredients except the extra virgin olive oil. [wprm-ingredient text="1/4 cup sundried tomatoes" uid="17"], [wprm-ingredient text="1 cup fresh parsley" uid="10"], [wprm-ingredient text="1/2 cup fresh basil" uid="11"], [wprm-ingredient text="1/4 tsp black pepper" uid="14"], [wprm-ingredient text="1 tsp kosher salt" uid="18"], [wprm-ingredient text="2 garlic cloves" uid="15"].
Add to a food processor and blitz while pouring the [wprm-ingredient text="1/2 cup extra virgin olive oil" uid="16"] in through the nozzle. Stop and scrape the sides, process one more time and done. It will be textured not smooth - Assemble the pasta salad: Pour the sundried tomato dressing into a large bowl and add the [wprm-ingredient text="1 cup basil pesto" uid="3"], [wprm-ingredient text="1/2 cup Parmesan cheese + more for serving" uid="8"], [wprm-ingredient text="1/4 tsp hot sauce, any hot sauce (optional)" uid="4"], followed by the now cooked and drained pasta. Use a spatula to fold them together.
Add a splash of pasta water and toss until the ingredients are all coated. Then add the[wprm-ingredient text="1/2 cup Kalamata olives" uid="5"], [wprm-ingredient text="fresh mozzarella balls (bocconcini)" uid="7"], and[wprm-ingredient text="1/3 cup feta cheese" uid="6"] toss again. - Serve: Taste the pasta salad and adjust seasoning and the pasta water to keep it light and create a bit of juices. Drizzle of extra virgin olive oil for flavor and a squeeze of [wprm-ingredient text="1 tbsp fresh lemon juice + more for serving" uid="20"]
Serve cold as a side dish or mains with shaved parmesan cheese or pecorino cheese. Remember that as it sits, the flavors get better.
Notes
Pesto - Use any pesto that you like but there's nothing to beat the fresh flavors of homemade basil pesto.
Bocconcini - Are the small (baby) mozzarella balls which are the best option for a pesto salad and most salads.
Olive oil - The minute the pasta is cooked and drained, while still hot, add 2 tablespoons of extra virgin olilve oil to keep it from drying out.
Storage - Refrigerate in an airtight container for 2-3 days (2 days for optimal freshness) and always bring it to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Calories: 399
- Sugar: 3
- Sodium: 898
- Fat: 30
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 9
- Cholesterol: 12