Pesto Pasta Salad
Pesto Pasta Salad
Adapted from Katie Sweeney, POPSUGAR Food
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
- 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.
- 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.
- Add the pasta to the pesto; toss to coat evenly. Add the remaining ingredients, and toss gently until everything is combined.
- 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.
Information
- Category
- Main Dishes, Pasta
- Cuisine
- Italian
- Yield
- Serves 4
