Name: Sun-dried tomato pesto pasta salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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) ); 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 )

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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!

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.

What to serve with pasta salad

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!

4.75 from 12 votes

Print Pin Rate

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:

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

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