Sun-dried tomato pesto pasta salad

 In Dinner/Supper, Lunch, Pasta, Salads & Starters, Sides, Vegetarian

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This sun-dried tomato pesto pasta salad is a delicious, easy summer side dish or simple, vegetarian lunch or dinner plus it can be made ahead!

Sun-dried tomato pesto pasta salad

How to make pesto pasta salad

Cook any short pasta shape of your choice (penne, macaroni, fusilli or small shells) in a big pot of salted water then drain and allow to cool. Make the sun-dried tomato pesto by combining sun-dried tomatoes in the oil they come in with garlic, basil, Parmesan, garlic and almonds. Blend until smooth. Combine the cooked pasta with the pesto, baby spinach leaves, chopped sun-dried tomatoes, cubed feta cheese, pitted olives and cherry tomatoes and toss.

How long does pasta salad last?

Depending on the dressing and ingredients, pasta salad can last up to 3 or 4 days covered in the fridge. Mayonnaise-based dressings or salads containing eggs are best eaten within 2 days.

Sun-dried tomato pesto pasta salad

What to serve with pasta salad

  1. Easy lemon-garlic lamb chops
  2. Mayonnaise grilled rosemary garlic steak
  3. Lemon herb chicken breasts
  4. Pulled pork in BBQ sauce with home-made Coleslaw
Sun-dried tomato pesto pasta salad
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4 from 4 votes

Sun-dried tomato pesto pasta salad

This sun-dried tomato pesto pasta salad is a delicious, easy summer side dish or simple, vegetarian lunch or dinner plus it can be made ahead!
Course Side Dish, Vegetarian
Cuisine American
Keyword Pasta salad recipe, Pesto pasta salad, Sun-dried tomato pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 231kcal
Author Alida Ryder

Ingredients

For the sun-dried tomato pesto

  • ½ cup sun-dried tomatoes + 2 tbsp of the oil it comes in
  • ¼ cup blanched almonds
  • 1-2 garlic cloves
  • ¼ cup grated Parmesan
  • ½ cup fresh basil leaves
  • ½ tsp salt
  • 1-2 tsp lemon juice
  • 3-4 tbsp water (to thin the pesto out)

For the pasta salad

  • 500 g (1lb) cooked short pasta
  • 4 cups baby spinach
  • 1 cup pitted olives
  • 1 cup feta cheese cubed
  • ½ cup sun-dried tomatoes chopped
  • 2 cups cherry tomatoes halved

Instructions

  • To make the pesto: Combine all the ingredients, except for the water, in the bowl of a food processor and blend until smooth. Add 1 tbsp of water at a time until your desired consistency is reached. 
  • To make the pasta salad: Combine the cooked pasta with the pesto, spinach, tomatoes, feta and olives. Season to taste and toss until well combined. Serve. 

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 454mg | Potassium: 705mg | Fiber: 3g | Sugar: 7g | Vitamin A: 37.9% | Vitamin C: 22.7% | Calcium: 17.7% | Iron: 14.2%

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Showing 4 comments
  • Tess
    Reply

    Perfect pasta salad. Loved the sundried tomato pesto.

  • Jana
    Reply

    Such a delicious salad. We served it with Italian marinated chicken and it was a great meal.

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