Description
This Pesto Pasta Salad is a vibrant, fresh dish packed with summer flavors. Featuring a creamy homemade basil pesto, zucchini, squash, and pine nuts, it’s the perfect side for picnics, potlucks, or a light dinner. With its customizable ingredients, including options for adding cheese or protein, this pasta salad is a refreshing, satisfying meal that’s easy to prepare and ideal for warm-weather dining.
Ingredients
For the Pasta Salad:
- 12 ounces spiral pasta (like cellentani or fusilli)
- ¾ cup pasta water
- 2 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
For the Pesto:
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 2 cups fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- To make the pesto, combine pine nuts, lemon juice, garlic, salt, and pepper in a food processor and pulse until finely chopped. Add the basil and pulse again. With the processor running, drizzle in olive oil and pulse until combined. Add Parmesan, if using, and pulse briefly.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, slightly past al dente. Before draining, reserve ¾ cup of the pasta water.
- Drain the pasta, toss with a little olive oil to prevent sticking, and spread on a baking sheet to cool.
- Once cooled, combine the pasta with the pesto, zucchini, squash, lemon juice, reserved pasta water, and season with salt and pepper to taste.
- Top with pine nuts, fresh basil, and a pinch of red pepper flakes if desired.
Notes
- Add extra protein by tossing in grilled chicken, chickpeas, or feta cheese.
- For a vegan version, simply omit the Parmesan cheese.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish, Light Meal
- Method: Stovetop
- Cuisine: Italian-American
