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Rustic Italian Pesto Pasta Salad

Rustic Italian Pesto Pasta Salad

Lunch
Prep Time
20min
Cook Time
25min
Servings
4
Calories
480
Chef's Note

For the best flavor, make this salad at least 2 hours ahead of time or even the night before. The pasta will absorb the flavors of the pesto and other ingredients, resulting in a more cohesive and delicious dish. Just reserve a little extra pesto to toss in right before serving to brighten up the flavors.

Tags
pasta
Italian
vegetarian
make-ahead
cold
lunch
cheese
Mediterranean
summer
salad
Ingredients

  • 12 oz farfalle pasta

  • 2 cups cherry tomatoes

  • 1 cup fresh mozzarella pearls

  • 3/4 cup roasted red peppers

  • 1 cup artichoke hearts (marinated, drained)

  • 1/2 cup black olives, pitted

  • 1/2 cup fresh basil leaves

  • 1/4 cup pine nuts

  • 2 whole garlic cloves

  • 1/3 cup parmesan cheese, freshly grated

  • 1/3 cup extra virgin olive oil

  • 2 tbsp lemon juice, fresh

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp red pepper flakes

Instructions
  • 1

    Bring a large pot of salted water to a boil. Cook 12 oz of farfalle pasta according to package directions until al dente (about 10-12 minutes).

  • 2

    While pasta cooks, halve 2 cups of cherry tomatoes and slice the roasted red peppers into thin strips.

  • 3

    Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Set aside to cool.

  • 4

    For the pesto, combine 1/2 cup fresh basil leaves, 2 garlic cloves, 1/4 cup of the toasted pine nuts, 1/3 cup grated parmesan cheese, and 1/3 cup olive oil in a food processor. Pulse until well combined but still slightly chunky.

  • 5

    Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.

  • 6

    Add the pesto to the pasta while it's still slightly warm and toss to coat evenly.

  • 7

    Add the halved cherry tomatoes, 1 cup mozzarella pearls, 3/4 cup roasted red peppers, 1 cup artichoke hearts, and 1/2 cup black olives to the pasta.

  • 8

    Add 2 tbsp fresh lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Toss gently to combine all ingredients.

  • 9

    Cover and refrigerate for at least 30 minutes to allow flavors to meld.

  • 10

    Before serving, taste and adjust seasonings as needed. Garnish with additional fresh basil leaves if desired.

Nutrition Information (per serving)
480
Calories
15g
Protein
52g
Carbs
26g
Fat
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