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!
Ingredients
- Pasta. Any short pasta shape will work. Penne, farfalle, macaroni, fusilli or small shells.
- Sun dried tomatoes. I use sun dried tomatoes in oil but you a use dehydrated tomatoes and reconstitute in boiling water for 10 minutes before draining.
- Extra-virgin olive oil. I often just use a few tablespoons of the oil the sun-dried tomatoes came in but olive oil works too.
- Fresh garlic cloves.
- Fresh basil.
- Parmesan cheese.
- Almonds. Any nuts can be substituted. Pine nuts or cashews will be delicious.
- Fresh lemon juice.
- Baby spinach.
- Feta cheese. Other soft cheese like fresh mozzarella or goat’s cheese can be used instead.
- Cherry tomatoes.
- Olives. I used pitted Kalamata olives but use any olives you love.
- Salt and black pepper.
How to make pesto pasta salad
Cook any short pasta shape of your choice in a big pot of salted water until al dente 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 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 in a large bowl 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
Pasta salad is a great summer side dish. Delicious served with grilled meat, chicken or fish.
Pasta salad recipes
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.
Great pasta salad recipe, loved the sundried tomato pesto!!
So glad you liked it Joanna!
Perfect pasta salad. Loved the sundried tomato pesto.
So happy to hear that Tess. 🙂
Such a delicious salad. We served it with Italian marinated chicken and it was a great meal.
That sounds fantastic!