Description
A vibrant and fresh Pesto Pasta Salad featuring spiral pasta tossed with homemade basil pesto, thinly sliced zucchini and yellow squash, toasted pine nuts, and a bright lemony dressing. Perfect for a light lunch or a flavorful side dish, this salad combines fresh ingredients with a creamy, nutty pesto in just 30 minutes.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces spiral pasta (cellentani or fusilli)
- 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
Pesto
- ¼ 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)
Garnish
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
Instructions
- Make the pesto: In a food processor, combine ¼ cup toasted pine nuts, 2 tablespoons fresh lemon juice, garlic, ¼ teaspoon sea salt, and freshly ground black pepper. Pulse until finely chopped. Add 2 cups fresh basil leaves and pulse again. While the processor is running, drizzle in ½ cup extra-virgin olive oil and pulse until the mixture is well combined and smooth. If using, add ¼ cup grated Parmesan cheese and pulse briefly to incorporate.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces of spiral pasta and cook according to package instructions, slightly past al dente (firm to the bite but cooked through). Before draining, reserve ¾ cup of the pasta cooking water.
- Cool the pasta: Drain the pasta and toss it with a little olive oil to prevent sticking. Spread the pasta evenly on a baking sheet to cool down to room temperature.
- Combine the salad: Once the pasta has cooled, transfer it to a large bowl. Add the homemade pesto, thinly sliced zucchini and yellow squash, 1 tablespoon fresh lemon juice, reserved pasta water, and season generously with sea salt and freshly ground black pepper. Toss everything together until all ingredients are well coated and evenly mixed.
- Garnish and serve: Top the pasta salad with the remaining ¼ cup toasted pine nuts, ½ cup fresh basil leaves, and a pinch of red pepper flakes if desired for a little heat. Serve immediately or chill slightly before serving.
Notes
- You can substitute spiral pasta with any bite-sized pasta like fusilli or rotini.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant for enhanced flavor.
- Parmesan cheese in the pesto is optional; omit for a dairy-free version.
- This salad can be served cold or at room temperature, making it ideal for meal prep or picnics.
- Adjust lemon juice and seasoning according to taste for a brighter or milder flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
