Summer Pesto Pasta Salad
This simple yet flavorful pesto pasta salad is a summer favorite. The cold tri-color rotini salad with a pesto dressing, tomatoes, & olives is great for a light lunch or a side dish. Using mostly inexpensive pantry staples, this budget-friendly recipe is the best. With Italian & American flavors, serve with BBQ, roasts, grilled chicken, seafood, sandwiches, & soup to complete your meal.
Ingredients
- 1 pound Tri-Color Rotini Pasta
- 2 cups cherry tomatoes cut in half
- 1 can black olives drained, pitted, & sliced
- 1 cup Pesto Sauce premade or homemade
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ cup additional parmesan cheese shredded or shaved
- salt & pepper to taste
Instructions
- Bring a large stockpot of salted water to a rolling boil.
- Once the water is ready, add the box of pasta & stir. Bring the heat down to medium-high to cook the pasta until al dente.* DO NOT overcook, should be ready in about 8-10 minutes.1 pound Tri-Color Rotini Pasta
- While the pasta is cooking cut the tomatoes and olives. Set aside.2 cups cherry tomatoes, 1 can black olives
- Once the pasta is ready, drain in a colander in the sink. Rinse the pasta will cold water to remove the starch and bring down the temperature. ** Cold pasta salad needs this rinse unlike hot pasta dishes where that starchy water is liquid gold.
- To a large serving bowl add the cold cooked pasta, diced tomatoes, & sliced olives.
- In a small bowl add the pesto, olive oil, & vinegar. Whisk to combine and pour over the other ingredients. Gently toss to coat.1 cup Pesto Sauce, ¼ cup olive oil, 2 tablespoons red wine vinegar
- Season with salt & pepper to taste. Top with shredded Parmesan cheese. Serve immediately or chill in the refrigerator for an hour to let the flavors marinate.½ cup additional parmesan cheese
Notes
SERVING SIZE NOTE: This makes 12 side dish servings or up to 6 servings as a main dish. The nutritional information below is based on 12 servings.
STORING:
- Store leftovers in the refrigerator for up to 3 days.
- Note: additional dressing may need to be added to freshen it up.
- Pasta - use gluten-free if needed for dietary reasons. Try other shapes like: fusilli, radiatore, cavatappi, or penne rigate.
- Tomatoes - use chopped sun-dried tomatoes if fresh tomatoes are not in season.
- Parmesan - use your favorite shredded Italian cheese instead; mozzarella, pecorino, gorgonzola, etc.
Nutrition
Calories: 328kcalCarbohydrates: 32gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 772mgPotassium: 157mgFiber: 3gSugar: 2gVitamin A: 698IUVitamin C: 6mgCalcium: 110mgIron: 1mg
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