Pesto Pasta Salad Recipe
This vibrant Pesto Pasta Salad combines al dente fusilli pasta with roasted zucchini, yellow squash, cherry tomatoes, and sweet corn, all tossed in a flavorful pesto sauce and finished with grated parmesan cheese. Perfect for a refreshing side or a light meal, this dish offers a delightful mix of textures and summery flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Pasta
- 1 pound dried fusilli pasta
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 cups cherry tomatoes
- 2 ears fresh sweet corn
Seasonings and Dressing
- 3 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- ½ cup pesto (store-bought or homemade)
- ¼ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
- Cook Pasta: Bring a large pot of water to a boil and salt it heavily. Cook the fusilli pasta according to package directions until al dente, then drain and set aside.
- Prepare Vegetables: Toss the sliced zucchini, yellow squash, cherry tomatoes, and corn with olive oil, using half of the kosher salt and black pepper. Arrange the vegetables in a single layer on a baking sheet.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 15 to 20 minutes, or until the tomatoes begin to burst slightly and the veggies are tender. After roasting, cut the kernels off the corn cobs.
- Combine Pasta and Vegetables: In a large bowl, mix the cooked pasta with the roasted vegetables, tossing gently to combine.
- Add Pesto and Season: Stir in the pesto sauce, mixing thoroughly to coat the pasta and vegetables. Taste and add any remaining salt and pepper as needed.
- Finish with Cheese: Sprinkle grated parmesan cheese over the top and give a light toss to distribute evenly before serving.
Notes
- To make your own pesto, blend fresh basil, garlic, pine nuts, parmesan, olive oil, salt, and pepper until smooth.
- Store any leftover pasta salad in an airtight container and refrigerate for up to 4 days for best freshness.
Find it online: https://deliciousyum.com/pesto-pasta-salad-recipe/
