Pesto Pasta Salad

$- Fusilli pasta (12 oz) - Fresh basil leaves (1 cup, packed) - Pine nuts (1/4 cup, lightly toasted) - Grated Parmesan cheese (1/2 cup) - Extra virgin olive oil (1/2 cup) - Cherry tomatoes (1 cup, halved) - Yellow bell pepper (1/2 cup, finely diced) - Cucumber (1/2 cup, finely diced) - Feta cheese (3/4 cup, crumbled) - Salt and freshly ground black pepper - Juice of 1 fresh lemon To make a great pesto pasta salad, you need fresh and delicious ingredients. The star of this dish is the fusilli pasta. It holds the pesto and veggies very well. Fresh basil leaves give your salad that bright green flavor. Pine nuts add a nice crunch and nutty taste. Grated Parmesan cheese brings in a savory kick. Extra virgin olive oil makes everything creamy and rich. For the veggies, cherry tomatoes add sweetness. Yellow bell pepper gives a nice color and crunch. Cucumber adds a refreshing bite. Feta cheese brings a tangy flavor that balances everything perfectly. Don’t forget salt and pepper to taste. The juice of one fresh lemon adds a zesty finish. This combination of ingredients creates a tasty and healthy dish. You can find the full recipe to guide you through the process. - Bring salted water to a boil. - Cook fusilli pasta to al dente (8-10 minutes). - Drain and rinse under cold water. Cooking pasta is simple. Start with a large pot. Fill it with water and add salt. The salt makes the pasta taste better. Once the water boils, add the fusilli pasta. Stir it gently, so it doesn’t stick. Cook it for 8 to 10 minutes. You want it to be firm yet soft. After cooking, drain the pasta in a colander. Rinse it under cold water. This stops the cooking and cools the pasta down. - Combine basil, pine nuts, Parmesan, and salt in a food processor. - Gradually add olive oil while blending until smooth. Pesto is the heart of this salad. Grab a food processor. Add fresh basil leaves, pine nuts, and grated Parmesan cheese. Don’t forget a pinch of salt! Pulse these together until finely chopped. Next, while the processor runs, slowly pour in the olive oil. This helps it blend into a smooth paste. Taste the pesto. You might want to add more salt or cheese to make it just right. - Mix cooled pasta with diced vegetables and feta. - Toss with pesto and season with lemon juice, salt, and pepper. Now for the fun part! In a large bowl, add the cooled pasta. Next, toss in diced vegetables like cherry tomatoes, yellow bell pepper, and cucumber. Crumble the feta cheese on top. Now, take the fresh pesto and spoon it over the salad. Use a spatula to mix everything well. This makes sure each bite has lots of flavor. Squeeze juice from a fresh lemon over the salad. Add salt and freshly ground black pepper to taste. This brightens up the dish! For the full recipe, check out the complete instructions above. - Use a large pot for boiling. This helps the pasta cook evenly. - Salt the cooking water adequately. This adds flavor to the pasta. - Try adding garlic or lemon zest for a fresh twist. Garlic gives it a nice kick. - Use high-quality olive oil for better taste. Fresh oil makes all the difference. - Serve in a large shallow dish or individual bowls. This makes it look nice and inviting. - Garnish with fresh basil or extra Parmesan. A little green adds color and flavor. For more ideas on how to make this dish shine, check the Full Recipe! {{image_4}} You can boost your pesto pasta salad with protein. Grilled chicken or shrimp work great. They add flavor and make the dish more filling. If you prefer a vegetarian option, add chickpeas. They are tasty and packed with nutrients. Adding vegetables makes your salad fresh and colorful. Grilled zucchini or asparagus adds a smoky taste. You can also toss in spinach or arugula for extra greens. These leafy veggies give a nice crunch and enhance the health benefits of your salad. Feel free to switch up the pasta style. You can substitute fusilli for penne or rotini. Each type gives a new twist to the dish. If you need a gluten-free option, use gluten-free pasta. This way, everyone can enjoy this delightful meal. Using these variations, you can create a pesto pasta salad that fits your taste and needs. Check out the Full Recipe for more details! You can refrigerate your pesto pasta salad for up to 3 days. To keep it fresh, store it in airtight containers. This way, the flavors stay vibrant, and the salad maintains its texture. If you want to save it for later, you can freeze the salad for up to 1 month. Be sure to use a freezer-safe container. When you're ready to enjoy it, thaw it in the refrigerator before serving. This keeps the taste and quality intact. Leftovers can lose some of their charm. To revive them, add a splash of olive oil or lemon juice. This will brighten the flavors. Toss in some fresh ingredients like extra veggies or herbs to make it feel new. Yes, it tastes even better after chilling for a few hours. I love making this dish a day ahead. The flavors blend well overnight. When you serve it later, it will be even more delicious. Just remember to let it chill in the fridge. This also helps it stay fresh. It can be gluten-free if made with gluten-free pasta. Many brands now offer great gluten-free options. Choose one that you enjoy. Always check the label to be sure. This way, you can enjoy the dish without worry. Replace cheese with nutritional yeast and use vegan pesto. This swap keeps all the great flavors. You can also add more veggies like spinach or avocado. Both add creaminess and taste. This way, your vegan pesto pasta salad remains fresh and fun! For the complete recipe, check out the Full Recipe. This blog post shared a simple pasta salad recipe with fresh flavors and healthy ingredients. You learned how to cook fusilli, make a tasty pesto, and combine everything into a delightful dish. I suggested storage tips and ways to customize the salad to fit your taste. Remember, this salad is versatile and easy to prepare. Try adding proteins or extra veggies for fun twists. Enjoy your cooking, and don’t hesitate to experiment with new flavors. Taste your way to a delicious meal!$

Dive into the refreshing flavors of Pesto Pasta Salad Delight! This easy recipe combines perfectly cooked fusilli pasta with vibrant veggies like cherry tomatoes and cucumbers, all tossed in a creamy homemade pesto that's bursting with basil and Parmesan. Perfect for summer picnics or quick weeknight dinners, this dish is a delightful way to enjoy seasonal ingredients. Click through to discover how to whip up this tasty salad and impress your guests!

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Ingredients

12 oz fusilli pasta

1 cup fresh basil leaves, packed

1/4 cup pine nuts, lightly toasted

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

1 cup cherry tomatoes, halved

1/2 cup yellow bell pepper, finely diced

1/2 cup cucumber, finely diced

3/4 cup feta cheese, crumbled

Salt and freshly ground black pepper, to taste

Juice of 1 fresh lemon

Instructions

Cook the Pasta: In a large pot, bring salted water to a vigorous boil. Add the fusilli pasta and cook according to the package instructions until it reaches a perfect al dente texture (usually about 8-10 minutes). Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process and cool it down. Set aside.

Prepare the Pesto: In a food processor, add the fresh basil leaves, lightly toasted pine nuts, grated Parmesan cheese, and a generous pinch of salt. Pulse the ingredients together until they are finely chopped. With the processor running, gradually drizzle in the extra virgin olive oil, continuing to blend until the mixture is smooth and creamy. Taste the pesto and adjust the seasoning if necessary, adding more salt or cheese to your preference.

Combine Ingredients: In a large mixing bowl, place the cooled pasta. Gently fold in the halved cherry tomatoes, diced yellow bell pepper, diced cucumber, and crumbled feta cheese until evenly distributed throughout the pasta.

Toss with Pesto: Spoon the freshly made pesto over the pasta mixture. Using a spatula, carefully toss everything together, ensuring the pasta and vegetables are well-coated with the vibrant pesto.

Finish with Lemon: Squeeze the juice of one fresh lemon over the salad, and gently mix again to envelop all the ingredients with the citrusy brightness. Season the salad with salt and freshly ground black pepper to your taste.

Chill and Serve: Cover the bowl with plastic wrap or a lid and let the salad chill in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully, creating a delightful taste experience.

- Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Serve the salad in a large, shallow dish for a family-style presentation, or portion it into individual bowls for a more elegant touch. Garnish with extra basil leaves or a sprinkle of Parmesan on top for a beautiful finishing touch. Enjoy your refreshing and flavorful Pesto Pasta Salad Delight!