Description
A vibrant and refreshing Pesto Pasta Salad featuring spiral pasta, fresh zucchini and yellow squash, tossed with a homemade basil pesto and toasted pine nuts. Perfect for a light lunch or a side dish, this salad combines bright lemon juice and flavorful ingredients for a deliciously satisfying meal.
Ingredients
Scale
Pasta Salad
- 12 ounces spiral pasta (like cellentani or fusilli)
- ¾ cup reserved 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, to taste
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional, for garnish)
Pesto
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 cups fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- Prepare the pesto: Combine pine nuts, lemon juice, garlic, salt, and pepper in a food processor and pulse until finely chopped. Add the basil leaves and pulse again. With the processor running, slowly drizzle in the olive oil until the mixture is well combined. Add Parmesan cheese, if using, and pulse briefly to incorporate.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spiral pasta and cook according to package directions, allowing it to cook slightly past al dente for a tender texture. Before draining, reserve ¾ cup of the pasta water for later use.
- Drain and cool pasta: Drain the cooked pasta and toss it with a small amount of olive oil to prevent sticking. Spread the pasta out on a baking sheet to cool completely.
- Assemble the salad: Once the pasta has cooled, combine it with the prepared pesto, thinly sliced zucchini and yellow squash, additional lemon juice, the reserved pasta water, salt, and freshly ground black pepper. Toss well to evenly coat all ingredients.
- Garnish and serve: Top the pasta salad with toasted pine nuts, fresh basil leaves, and a pinch of red pepper flakes if desired. Serve chilled or at room temperature.
Notes
- For a nuttier flavor, lightly toast the pine nuts in a dry skillet over medium heat before using.
- This salad can be made a few hours in advance to allow the flavors to meld together better.
- Parmesan cheese is optional in the pesto and can be omitted for a dairy-free version.
- The reserved pasta water helps to loosen the pesto and coat the pasta evenly.
- Can be served as a light main course or a side dish to grilled meats or vegetables.
