David’s Kitchen
Summer Pasta Salad with Basil Pesto
This is a pasta salad that should taste like summer rather than refrigerator leftovers. Use good pesto, ripe tomatoes and do not drown the pasta in dressing.
The story
The story behind the dish
A delightfully simple Italian pasta salad bursting with flavor. It features juicy tomatoes, aromatic pesto, savory olives, and fresh basil
The recipe
Cook it properly
Ingredients
- 400 g pasta
- Olive oil
- 100 g pesto (red or green), preferably home made
- 250 g cherry tomatoes, halved
- 1 dl sun-dried tomatoes, sliced
- 70 g spinach
- 75 g Grana Padano cheese, shaved
- 0.5 red onion, sliced
- 1 dl olives
- Salt & Pepper
- Fresh basil
- Roasted pine nuts
Method
Cook the pasta according to the package instructions. Drizzle olive oil over the pasta and let it cool.
Mix the pasta with pesto. Add tomatoes, sun-dried tomatoes, spinach, red onion, about 50 g of Grana Padano, and olives.
Stir the salad and season with salt and pepper to taste.
Finish by topping the salad with a bit more shaved Grana Padano, roasted pine nuts, and fresh basil.
Notes & tips
A delightfully simple Italian pasta salad bursting with flavor. It features juicy tomatoes, aromatic pesto, savory olives, and fresh basil. It also includes crunchy roasted pine nuts and nutty Grana Padano. This salad is an ideal choice for a refreshing summer lunch. It’s perfect for an inviting buffet or a fun picnic.
Keep cooking
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