Pesto Pasta Salad

Classic basil pesto pasta salad with fresh sun dried tomatoes. Add chicken or shrimp for a complete meal. Make ahead as a savory side dish for a dinner party.

Pesto Recipe

1 cup basil

1 cup spinach

1/2 cup Parmesan

1/2 cup extra virgin olive oil

1/4 cup pine nuts

2-3 cloves of garlic, minced

1/4 salt

1/8 ground black pepper

1 lemon wedge

  • In a food processor pulse basil, spinach and pine nuts.
  • Add garlic and Parmesan and pulse a couple more times.
  • Drizzle in the olive oil while the food processor is running.
  • Pour mixture into a bowl. Stir in salt, pepper and squeeze lemon to taste.
  • Store in an airtight container in the refrigerator for up to 4 days.

Pesto Pasta Salad Recipe

12 oz bow tie pasta, boiled to al dente

1/2 cup sun dried tomatoes

1/2 – 3/4 cup pesto

1/4 cup Parmesan

Pinch of salt

  • Bring large pot of water to boil. Add a pinch of salt.
  • Once boiling add pasta and cook to al dente. Drain and rinse with cold water.
  • Place pasta in a large bowl. Add sun dried tomatoes and pesto and toss.
  • Garnish with Parmesan.