Description
A vibrant and refreshing Pesto Pasta Salad featuring spiral pasta, fresh zucchini and yellow squash, tossed in a homemade basil pine nut pesto. This easy-to-make dish combines the richness of pesto with fresh vegetables, perfect for a light lunch or a side dish for any meal.
Ingredients
Scale
Pasta and Vegetables
- 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
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)
Toppings
- ¼ cup toasted pine nuts
- Fresh basil leaves, for garnish
- Red pepper flakes (optional)
Instructions
- Prepare the Pesto: In a food processor, combine ¼ cup toasted pine nuts, 2 tablespoons fresh lemon juice, 1 small garlic clove, ¼ teaspoon sea salt, and freshly ground black pepper. Pulse until finely chopped. Add 2 cups fresh basil leaves and pulse again. With the processor running, slowly drizzle in ½ cup extra-virgin olive oil until the mixture is well combined. Add ¼ cup freshly grated Parmesan cheese if using, and pulse briefly to incorporate.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 ounces spiral pasta according to package directions, cooking slightly past al dente for best texture. Before draining, reserve ¾ cup of the pasta water to use later in the salad.
- 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 and let it cool completely.
- Combine Salad Ingredients: Once the pasta is cooled, place it in a large bowl. Add the prepared pesto, thinly sliced zucchini and yellow squash, 1 tablespoon fresh lemon juice, reserved pasta water, and season with 1 teaspoon sea salt and freshly ground black pepper to taste. Toss everything gently until well combined.
- Garnish and Serve: Top the pasta salad with an additional ¼ cup toasted pine nuts, fresh basil leaves, and a pinch of red pepper flakes if desired for a spicy kick. Serve immediately or chill before serving for enhanced flavor.
Notes
- Use toasted pine nuts for a deeper, nuttier flavor in the pesto and as a garnish.
- For a vegetarian option, omit Parmesan cheese or use a vegetarian-friendly hard cheese.
- The pasta can be cooked a day ahead and refrigerated to save time.
- Adjust the red pepper flakes to your spice preference or omit for a milder salad.
- Leftovers keep well refrigerated for up to 2 days; toss with a little extra olive oil before serving to refresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
