Description
A vibrant and refreshing Pesto Pasta Salad featuring spiral pasta tossed with a homemade basil pesto, tender zucchini and yellow squash slices, toasted pine nuts, and a hint of fresh lemon juice. Perfect for a light lunch or a delightful side dish, this recipe combines fresh herbs and crisp vegetables for a satisfying, flavorful meal in just 30 minutes.
Ingredients
Scale
Pasta
- 12 ounces spiral pasta (cellentani or fusilli)
- ¾ cup reserved pasta water
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- Olive oil, for tossing
Vegetables
- 2 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
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)
Toppings
- ¼ cup toasted pine nuts
- Fresh basil leaves
- Red pepper flakes (optional)
Instructions
- Make the Pesto: Combine pine nuts, lemon juice, garlic, salt, and pepper in a food processor and pulse until finely chopped. Add the basil leaves and pulse again to combine. With the processor running, slowly drizzle in the olive oil and pulse until the pesto is smooth and well combined. If using, add the 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 slightly past al dente according to the package directions. Before draining, reserve ¾ cup of the pasta water for later use.
- Drain and Cool Pasta: Drain the pasta and toss it immediately with a little olive oil to prevent sticking. Spread the pasta out on a baking sheet and allow it to cool to room temperature.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta with the prepared pesto, thinly sliced zucchini and yellow squash, lemon juice, and the reserved pasta water. Season with salt and freshly ground black pepper to taste, tossing gently to combine all flavors.
- Serve and Garnish: Transfer the pasta salad to a serving dish. Top with additional toasted pine nuts, fresh basil leaves, and sprinkle a pinch of red pepper flakes for a subtle heat, if desired. Serve chilled or at room temperature.
Notes
- To toast pine nuts, dry toast them in a skillet over medium heat, stirring frequently until golden and fragrant.
- Parmesan cheese in the pesto is optional; omit for a dairy-free version.
- For a nuttier flavor, use walnuts or cashews instead of pine nuts.
- This salad can be refrigerated for up to 2 days; add fresh basil and pine nuts just before serving to maintain freshness and crunch.
- If pesto thickens upon standing, thin it with a bit more olive oil or reserved pasta water before tossing.
