Pesto Spring Pasta Salad With Cherry Tomatoes
Pesto Spring Pasta Salad With Cherry Tomatoes is a refreshing and vibrant dish that perfectly blends the flavors of fresh basil, sweet cherry tomatoes, and nutty pine nuts. Ideal for picnics, barbecues, or cozy nights in, this pasta salad is not just a meal; it’s a celebration of fresh ingredients and culinary creativity. Whip up this crowd-pleaser quickly and enjoy every delicious bite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 8 oz fusilli pasta
- 2 cups fresh basil leaves
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts, toasted
- 1/3 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 garlic clove
- 2 tbsp lemon juice
- Salt to taste
Instructions
- Cook the pasta according to package instructions in salted water until al dente (about 8-10 minutes). Drain and set aside.
- In a food processor, blend basil, garlic, pine nuts, olive oil, lemon juice, and salt until smooth but slightly chunky.
- In a large bowl, combine the warm pasta with halved cherry tomatoes.
- Pour the pesto sauce over the pasta and tomatoes; toss until evenly coated.
- Finish by adding Parmesan cheese and give it one last gentle mix. Serve immediately or chill for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 332
- Sugar: 4g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 12mg
Keywords: Customize your salad by adding roasted peppers or grilled chicken for extra flavor. Store leftovers in the fridge for up to three days; enjoy cold or reheat gently.