Pesto Pasta Salad With Sun-Dried Tomatoes
This pesto pasta salad recipe really changes things up as far as pasta salads go, and in such a delicious way! With just 7 ingredients, it pairs with many different mains, from a juicy turkey burger to this fab Greek sheet pan chicken.
Servings: 8 servings
Ingredients
- 12 oz short pasta
- 6 oz fresh pesto Find fresh pesto where you'd find refrigerated pasta at the grocery store.
- 6 oz jar of sun-dried tomatoes in oil, drained
- 1 cup halved cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 12 oz jar of roasted red peppers, drained and roughly chopped
- 1/4 cup toasted pine nuts
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook your pasta as per the directions on the packaging. When done, drain, and rinse under cool water until the pasta has cooled. Shake any excess water away and transfer it to a large serving bowl.
- Heat a small saucepan over medium heat. Once the pan is hot, decrease the heat to low and add the pine nuts to the saucepan. Let them toast, shaking the pan every 30 seconds or so, until just golden brown. Remove from the heat and set aside.
- Pour the pesto over the pasta, then add the vegetables and pine nuts. With two large spoons, toss the pasta until it's evenly coated in pesto and until the veggies are evenly distributed.
- Garnish the serving bowl with fresh basil leaves (optional), and serve!
Notes
Preparation & Storage Notes
Preparing this pasta salad a day in advance is perfect—it gives the ingredients time to meld, enhancing the overall flavor.
For storage, simply place it in an airtight container and refrigerate for up to 4 days.
Unfortunately, this dish doesn’t freeze well, as the pasta and veggies can become mushy once thawed.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 39g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Fiber: 4g | Sugar: 3g
