Description
A refreshing and vibrant Pesto Pasta Salad made with spiral pasta, fresh zucchini, yellow squash, and a homemade basil pesto. This dish combines tender pasta with a zesty, nutty pesto and crisp vegetables, making it perfect for a light lunch or a side dish at your next gathering.
Ingredients
Scale
For the Pasta Salad
- 12 ounces spiral pasta (like cellentani or fusilli)
- ¾ cup reserved pasta water
- 2 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
For the Pesto
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 cups fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- Make the Pesto: Combine toasted pine nuts, fresh lemon juice, garlic, sea salt, and freshly ground black pepper in a food processor. Pulse until the ingredients are finely chopped. Add the fresh basil leaves and pulse again. With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and well combined. Optionally, add freshly grated Parmesan cheese and pulse briefly to incorporate.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spiral pasta and cook according to the package directions, cooking slightly past al dente for a tender texture. Before draining, reserve ¾ cup of the pasta cooking water for later use.
- Drain and Cool Pasta: Drain the cooked pasta and toss it with a little olive oil to prevent sticking. Spread the pasta out evenly on a baking sheet to cool down to room temperature, which helps it absorb the pesto better.
- Combine Salad Ingredients: Once the pasta has cooled, place it in a large mixing bowl. Add the prepared pesto, thinly sliced zucchini, yellow squash, 1 tablespoon fresh lemon juice, and the reserved pasta water. Toss gently to combine all ingredients evenly. Season with additional sea salt and freshly ground black pepper to taste.
- Serve and Garnish: Transfer the pasta salad to a serving dish. Top with an extra sprinkle of toasted pine nuts, fresh basil leaves, and a pinch of red pepper flakes, if desired, for a subtle heat and extra flavor.
Notes
- Cook the pasta slightly beyond al dente to ensure it absorbs the dressing better without becoming mushy.
- Cooling the pasta on a baking sheet helps prevent clumping and allows it to mix evenly with pesto.
- To make this dish vegan, omit the Parmesan cheese or substitute with a vegan alternative.
- Toast the pine nuts lightly in a dry skillet over medium heat until golden and fragrant for enhanced flavor.
- Red pepper flakes add a nice heat but are optional based on your spice preference.
