Pesto Pasta Salad

Temp-tations Recipe: Pesto Pasta Salad

PASTA / SALADS & SIDES

INGREDIENTS

For the Pesto Sauce:

  • 1 packed cup basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 3 tbsp + 1/4 cup olive oil
  • 1/4 tsp salt

For the Pasta Salad:

  • 12 ounces Cellentani, Cavatappi, or Fusilli pasta
  • 3/4 cup pasta water
  • 2 small zucchini, sliced into very thin rounds
  • 1 small yellow squash, sliced into very thin rounds
  • 1 Tbsp fresh lemon juice
  • 1 tsp sea salt
  • Freshly ground black pepper, to taste
  • 1/4 cup toasted pine nuts
  • 1/2 cup fresh basil
  • Red pepper flakes, optional

DIRECTIONS

  1. Prepare the pesto, using all the olive oil, and set aside.
  2. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop 3/4 cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together.
  3. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
  4. In a large mixing bowl, combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss.
  5. Season with salt & pepper to taste. Top with the pine nuts, fresh basil, and red pepper flakes (optional).
  6. Serve the salad at room temperature.