How to make a good pesto pasta salad?

Start with fresh ingredients—homemade pesto using basil, parsley, pine nuts, and Parmesan makes all the difference. Roast your vegetables to deepen their flavor, and use pasta shapes like rotini that hold onto the sauce. Don't forget to save some pasta water—it helps create a silky texture when mixing. Add your components in layers and fold gently to avoid mushiness. Finish with feta for creaminess and serve at your preferred temperature.

How long does pesto pasta salad keep?

Pesto pasta salad stays fresh in the refrigerator for up to 3 days. Store it in an airtight container to maintain flavor and texture. If the pasta dries out, refresh it with a drizzle of olive oil or lemon juice before serving. Avoid freezing, as it alters the consistency of both the pasta and the pesto.

How do I use pesto in pasta?

Pesto is best used warm or at room temperature. Mix it with just-cooked, drained pasta while it's still warm to help it absorb the flavors. For extra creaminess, add a tablespoon or two of pasta water to the pesto before mixing. You can also use pesto as a finishing sauce, mixed with proteins or veggies, or as a spread for sandwiches and wraps.

What is pesto and how to use it?

Pesto is a traditional Italian sauce made with basil, olive oil, garlic, pine nuts, Parmesan, and salt. It’s uncooked and used as a sauce or condiment. Besides pasta, it’s fantastic in salads, sandwiches, grain bowls, or even as a marinade. Pesto adds a rich, herbal flavor that instantly enhances most dishes.

Pesto Pasta Salad Recipe – 1 Irresistible Fresh & Flavorful Twist

Description

Pesto pasta salad made with roasted veggies, feta, and homemade basil pesto. Bold, fresh, and perfect for any meal.

Ingredients

For the Roasted Vegetables:
- 20 ounces cherry tomatoes, halved
- 3 medium zucchini, quartered lengthwise, seeds removed, and chopped into 1/2-inch pieces
- 4 sprigs fresh basil
- 4 garlic cloves, smashed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
For the Pesto:
- 2 1/2 cups fresh basil leaves, packed
- 1 cup fresh Italian parsley leaves
- 1/4 cup toasted pine nuts
- 1 small garlic clove
- 3/4 cup olive oil
- 3/4 teaspoon salt
- 1/2 cup grated Parmesan cheese
For the Pasta Salad:
- 1 pound pasta (such as rotini or penne)
- 2 cups crumbled feta cheese
- 1/4 cup reserved pasta water (optional)

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Instructions

Roast the Vegetables:
Preheat the oven to 400°F. On a large baking sheet, combine cherry tomatoes, zucchini, basil sprigs, smashed garlic, olive oil, salt, and red pepper flakes. Toss to coat well. Roast for about 30 minutes, stirring once halfway through. Allow to cool. Discard the basil sprigs and garlic cloves.
Prepare the Pesto:
In a food processor, combine basil leaves, parsley, pine nuts, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil and add salt. Transfer the mixture to a bowl and stir in the Parmesan cheese.
Cook the Pasta:
Cook the pasta according to package directions until al dente. Drain and let cool. Reserve 1/4 cup of the pasta cooking water.
Assemble the Salad:
In a large bowl, mix the cooked pasta with the pesto. Add roasted vegetables and stir gently to combine. If needed, add a little pasta water to loosen the pesto. Finally, fold in crumbled feta cheese and serve.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Pasta and Grain Salads
Method: Roasting, Boiling, Mixing
Cuisine: Mediterranean-American