Description
A refreshing and vibrant Pesto Pasta Salad featuring spiral pasta tossed with a homemade basil pesto, fresh zucchini and yellow squash slices, toasted pine nuts, and a hint of lemon. Perfect as a light lunch or a flavorful side dish, ready in 30 minutes.
Ingredients
Scale
For the Pasta Salad
- 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
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
For the Pesto
- ½ 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)
Instructions
- Make the Pesto: In a food processor, combine the ½ cup toasted pine nuts, 2 tablespoons lemon juice, garlic, 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 olive oil and pulse until the mixture is well combined and smooth. Add Parmesan cheese if using, and pulse briefly to incorporate.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spiral pasta and cook slightly past al dente according to package instructions. Before draining, reserve ¾ cup of the pasta water for later use.
- Drain and Cool Pasta: Drain the pasta and toss immediately with a little olive oil to prevent sticking. Spread the pasta out on a baking sheet to cool completely.
- Combine Salad Ingredients: Once the pasta has cooled, place it in a large bowl. Add the prepared pesto, thinly sliced zucchini and yellow squash, 1 tablespoon fresh lemon juice, and the reserved pasta water. Toss everything together until the pasta is evenly coated. Season with sea salt and freshly ground black pepper to taste.
- Serve and Garnish: Transfer the salad to a serving dish. Sprinkle with ¼ cup toasted pine nuts, ½ cup fresh basil leaves, and a pinch of red pepper flakes if desired. Serve chilled or at room temperature.
Notes
- Use fresh, high-quality basil for the best pesto flavor.
- To toast pine nuts, dry roast them in a skillet over medium heat until golden and fragrant, about 3-5 minutes.
- Cook pasta just past al dente as it will absorb some sauce and soften slightly when mixed.
- For a nuttier pesto, substitute some pine nuts with walnuts or almonds.
- Parmesan is optional but adds a nice umami depth; omit for a nut-free or vegetarian version if desired.
- This salad can be made a few hours in advance and kept refrigerated. Bring to room temperature before serving.
