Tomato Basil Pesto Pasta Salad Recipe
With sun-dried tomato pesto, basil, green onions, tomatoes & Parmesan. Served as a cup or bowl.
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Ingredients
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Pasta
Pesto
Salad
Method
Cooking Pasta
Boil the Water
In a large pot, bring 4 cups of water to a rolling boil. Add 1 tsp of salt.
Cook the Pasta
Add 2 cups of pasta to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.
Drain and Cool
Once cooked, drain the pasta in a colander and rinse with cold water to stop the cooking process. Set aside to cool.
Making the Pesto
Prepare Ingredients
In a food processor, add 1 cup of sun-dried tomatoes, 1 cup of fresh basil leaves, and 2 cloves of garlic.
Blend the Pesto
Pulse the ingredients until finely chopped. Slowly add 1/4 cup of olive oil while blending until the mixture is smooth. Add 1/2 cup of grated Parmesan cheese and blend again until combined.
Season the Pesto
Taste the pesto and season with salt and black pepper to your liking.
Combining Salad
Mix Ingredients
In a large mixing bowl, combine the cooled pasta, pesto, 1 cup of halved cherry tomatoes, and 1/2 cup of chopped green onions. Toss until evenly coated.
Garnish and Serve
Transfer the pasta salad to serving bowls. Garnish with extra Parmesan cheese and fresh basil leaves. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
