Pesto Pasta Salad
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!
Servings :8 people
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 salt to cook the pasta to the boil for the pasta. Cook the 200 grams dry pasta 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 1 cup reserved pasta water
- Make the sundried salad dressing: Add the dressing ingredients except the extra virgin olive oil. 1/2 cup extra virgin olive oil, 1 cup fresh parsley, 1/4 cup sundried tomatoes, 1/4 tsp black pepper, 1 tbsp fresh lemon juice + more for serving, 1 tsp kosher salt.Add to a food processor and blitz while pouring the 2 garlic cloves 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 1 cup basil pesto, 1/4 tsp hot sauce, 1 cup basil pesto, 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 the1/2 cup Kalamata olives, fresh mozzarella balls, and1/3 cup feta cheese 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 1 tbsp fresh lemon juice + more for servingServe 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.
Nutrition
Calories: 399kcalCarbohydrates: 25gProtein: 9gFat: 30gSaturated Fat: 6gCholesterol: 12mgSodium: 898mgFiber: 2gSugar: 3g
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