Forktionary

Pasta Salad With Sun Dried Tomato Pesto Recipe

Summer sunshine in every bite! This vibrant pasta salad bursts with fresh flavors and colorful textures. Made with your choice of fun pasta shapes (conchiglie, farfalle, fusilli, orzo, penne, orecchiette, rotelle – get creative!), it’s tossed in a homemade sun-dried tomato pesto and loaded with delicious additions like imported olives, grilled chicken (optional), pickled pepperoncini, Walla Walla onions, garden-fresh tomatoes, and marinated artichoke hearts. A perfect make-ahead dish for picnics, barbecues, or a light summer supper. Get ready to impress!

Prep Time 20 mins
Cook Time 25 mins
Calories 295.7 kcal
Protein 11g
Rating 1.0 (1 Reviews)
Pasta Salad With Sun Dried Tomato Pesto 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pasta Salad With Sun Dried Tomato Pesto

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How to Make Pasta Salad With Sun Dried Tomato Pesto

  1. **Pesto Prep:** Lightly toast 1/4 cup pine nuts in a dry skillet over medium heat until fragrant (about 3-5 minutes). Set aside.
  2. **Blend Pesto Base:** Combine 2 cups packed fresh basil leaves, 2 cloves garlic, and 1/2 cup packed fresh parsley in a food processor.
  3. **Pulse to Chop:** Process until finely chopped.
  4. **Add Dry Ingredients:** Add the toasted pine nuts, 1/2 cup grated Parmesan cheese, and 1 teaspoon salt.
  5. **Pulse to Combine:** Pulse until just combined.
  6. **Emulsify with Oil:** With the food processor running, slowly pour in 1/2 cup extra virgin olive oil through the feed tube until a smooth paste forms.
  7. **Incorporate Sun-Dried Tomatoes:** Add 1/2 cup oil-packed sun-dried tomatoes (drained) and 1 tablespoon red wine vinegar. Pulse until chopped but still slightly chunky.
  8. **Yield:** Approximately 1 1/2 cups pesto.
  9. **Cook Pasta:** Cook 1 pound of your favorite pasta according to package directions. Drain and rinse with cold water to cool completely.
  10. **Combine Salad:** In a large bowl, gently toss the chilled pasta with the pesto, ensuring all pasta is coated.
  11. **Add Mix-ins:** Add 1/2 cup pitted Kalamata olives, 1 cup grilled and sliced boneless chicken breast (optional), 1/2 cup pickled pepperoncini, 1/2 cup thinly sliced Walla Walla onion, 1 cup chopped fresh tomatoes, and 1/2 cup marinated artichoke hearts. Gently toss to combine.
  12. **Chill:** Cover the bowl and refrigerate for at least 30 minutes, or up to 6 hours, to allow the flavors to meld.
  13. **Serve:** Enjoy your delicious pasta salad!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

0g

Fat

13g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Poultry Chicken Recipes European Italian Mediterranean American Healthy Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Salads Pasta Easy European Summer Vegetarian Dietary Seasonal Pasta Rice And Grains