Summer Pesto Pasta Salad
This Summer Pesto Pasta Salad is the perfect option to serve at a picnic or summer party. Ready in just 20 minutes and surely a crowd-pleaser!
Ingredients
- 4 cups dry whole wheat pasta I like Fusilli or Farfalle
- 2 cups cherry tomatoes halved
- 1 cup cucumber halved and sliced
- ¼ cup kalamata olives halved
- ½ cup fresh basil chopped
- ¼ cup fresh mint chopped
- ¼ cup roasted pumpkin seeds
- ⅓ cup pickled red onions or as needed
- 1 cup feta cheese crumbled
- 3 tablespoon green pesto
- 3 tablespoon lemon juice
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon chili flakes optional
- 1 tablespoon balsamic vinegar optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Drain and set aside to cool. If you're in a hurry, rinse the pasta under cold water to cool it down quickly.
- While the pasta is boiling, wash and chop the cherry tomatoes, cucumber, olives, basil and mint.
- If you're using raw pumpkin seeds, dry roast them in a pan over low heat. Stir every 30 seconds to avoid burning. Roast for 3–5 minutes until they puff up slightly and turn golden brown. Set aside to cool. This step is optional.
- In a small bowl, whisk together the pesto, olive oil, and lemon juice. You can also skip this step and add the dressing ingredients straight into the mixing bowl in the next step.
- In a large bowl, combine the pasta, chopped veggies and herbs, pickled onions, pumpkin seeds and feta. Pour over the dressing (or add the pesto, olive oil, and lemon juice directly). Season with salt, pepper, and chili flakes. Toss everything until well combined. Taste and adjust seasoning if needed.
- Optionally, you can top with additional herbs or pickled onions when serving.
- Serve and Enjoy!
Notes
- If you are making this salad the night before, leave out the fresh basil and mint and add it right before serving for a fresher taste.
- Store-bought pesto or pickled onions will work just as well as homemade, but homemade for the win!
- For an even nicer pasta texture, cook the pasta just past al dente. It’ll be tender but still hold its shape when tossed with the dressing. I like to leave the pasta boiling an extra 30 seconds to 1 minute after the recommended package time before draining.
- With salty ingredients like feta, pesto, and olives, start light with added salt and adjust as needed.
- Swap in your favorite gluten-free pasta to keep this salad celiac-safe.
- I have not added balsamic vinegar in my version, but if you want to add another dash of sweetness to balance the dish, you can also add a splash of balsamic vinegar. I know some of you find it overpowering so I’ve kept it optional!
- Swap in the feta for an alternative cheese like mozzarella or bocconcini.