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Pesto Pasta Salad

Zesty Pesto Pasta Salad That'll Brighten Your Summer Meals

This Pesto Pasta Salad is a refreshing and customizable dish perfect for summer gatherings and meals.
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Prep Time 30 minutes
Cook Time 7 minutes
Chilling Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 20 oz Cheese Tortellini Base of the salad, providing a hearty texture; substitute with medium pasta if desired.
  • 1.5 cups Cherry Tomatoes Adds sweetness and juiciness; use grape tomatoes if preferred.
  • 1 ear Fresh Corn Introduces sweetness and a smoky flavor; frozen corn can be used without thawing.
  • 1.5 cups English Cucumber Provides crispness and freshness; substitute with any favorite crunchy vegetable.
  • 1 Red or Orange Bell Pepper Contributes sweetness and color; any bell pepper can be used.
  • 1 cup Frozen Petite Peas Adds a pop of color and sweetness; fresh peas could be used.
  • 1/4 cup Red Onion Offers a sharp bite; sweet onion can be substituted for a milder flavor.
  • 8 oz Genoa Salami Adds a savory, meaty flavor; omit for a vegetarian version or substitute with another protein.
  • 8 oz Fresh Mozzarella Pearls Brings creaminess; substitute with feta or another cheese if needed.
  • 1/3 cup Freshly Grated Parmesan Cheese Enhances the umami flavor; any grated cheese can be used.
For the Dressing
  • 1/2 cup Basil Pesto Main dressing, contributing herby and nutty flavors; use store-bought or homemade.
  • 2 tbsp Extra Virgin Olive Oil Adds richness; can swap for another neutral oil if preferred.
  • 2 tbsp Lemon Juice Provides acidity; lime juice could be a substitute.
  • 1 tsp Lemon Zest Enhances lemon flavor profile; omit if not available.
  • 1 tbsp Red Wine Vinegar Adds tanginess; white wine vinegar can be used instead.
  • 1 tsp Onion Powder Infuses flavor without the texture of fresh onion.
  • 1 tsp Garlic Powder Brings garlicky notes; fresh garlic can be replaced but should be reduced in quantity.
  • 1 tsp Dried Parsley Enhances the herby flavor profile.
  • 1/2 tsp Dried Oregano Offers aromatic qualities; Italian seasoning can be substituted.
  • 1/2 tsp Paprika Adds subtle depth; smoked paprika can offer a different flavor.
  • 1/4 tsp Black Pepper For seasoning; adjust to taste.
  • 1/4 tsp Red Pepper Flakes Adds heat; adjust or omit based on preference.

Equipment

  • Pot
  • Skillet
  • Large mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually around 5-7 minutes, until they are tender and float to the surface. Once done, drain the tortellini in a colander and run cool water over them to stop the cooking process, allowing them to chill completely.
  2. While the cheese tortellini is cooking, wash and chop the fresh vegetables. Halve the cherry tomatoes, chop the cucumber, bell pepper, and dice the red onion. Place all the chopped vegetables in a large mixing bowl, making sure to create a vibrant mix that will brighten your Pesto Pasta Salad.
  3. If you're using fresh corn, take a skillet over medium-high heat. Add a little olive oil and char the corn for about 5-7 minutes or until lightly browned and tender. Stir occasionally to ensure even cooking. If using frozen corn, simply thaw and set aside to mix in later, without the need for cooking.
  4. In a large bowl, whisk together the basil pesto, extra virgin olive oil, lemon juice, lemon zest, red wine vinegar, and the spices. Mix thoroughly for about 1-2 minutes until well combined. This herby dressing is what brings your Pesto Pasta Salad to life, infusing it with delicious flavors.
  5. Once the tortellini are chilled and drained, add them to the bowl with the dressing. Toss in the prepared vegetables, chopped salami (if using), mozzarella pearls, and freshly grated Parmesan cheese. Gently mix everything together until the pasta and vegetables are well coated with the pesto dressing.
  6. Cover the bowl with plastic wrap or transfer the Pesto Pasta Salad into an airtight container. Refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully, enhancing the overall taste and making it even more delicious when served.
  7. Before serving, give the salad a gentle toss to redistribute the dressing. Taste and adjust the seasoning if needed, adding salt, pepper, or additional lemon juice based on your preference. This refreshing Pesto Pasta Salad is now ready to be enjoyed, whether at a picnic, potluck, or as a light and satisfying meal!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 500mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Allow the salad to chill for at least 30 minutes to enhance flavors. Use fresh, high-quality ingredients, especially pesto. Adjust consistency with olive oil or lemon juice if needed before serving.

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