Pesto Pasta Salad

Photo by Gary M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • For the pesto:

  • 1/4

    cup extra-virgin olive oil

  • 2

    heaping tablespoons walnuts, toasted

  • 1-2

    cloves garlic, peeled

  • 1/2

    cup basil leaves, packed

  • 1/2

    teaspoon kosher salt, or more to taste

  • Freshly ground black pepper

  • 1/2

    cup finely grated parmesan cheese

  • For the salad:

  • Kosher salt

  • 1/2

    pound (about 2 cups) orecchiette or other short pasta shape, such as fusilli or radiatore

  • 30

    black kalamata olives, pitted and roughly chopped

  • 1 1/2

    cups fresh spinach, sliced into thick ribbons

  • 1

    cup grape or cherry tomatoes, halved

  • 1/4

    cup sun-dried tomatoes in oil, roughly chopped

  • 1/2

    cup crumbled feta

  • 1/2

    cup finely grated parmesan cheese

Directions

1. Make the pesto: In a food processor, combine the toasted walnuts with the olive oil and garlic. Process until smooth. Add the basil, salt, and pepper; process until smooth. Turn out into a large mixing bowl, and fold in the parmesan cheese. 2. Make the pasta salad: In a large pot of salted boiling water, cook the pasta according to the directions on the label or until al dente. Drain, and let cool slightly. 3. Add the pasta to the pesto; toss to coat evenly. Add the remaining ingredients, and toss gently until everything is combined. 4. Serve at room temperature. Taste and adjust the seasonings (adding more salt as necessary) before serving, as the flavors will be muted at a cooler temperature.

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