This Cold Pesto Salad is sure to please young and young at heart at all your summer gatherings!

I’m starting to have quite the abundance of fresh basil growing outside in my little garden!  Makes me so happy because I can put it to good use in delicious recipes!  I love adding it to my Greek salads, but now I especially love using it in the cold pesto salad!  Nothing beats a pasta salad with pesto on a hot summer day.  This recipes is also a crowd pleaser. I brought it to a birthday party and there was hardly any left!

pesto salad 2

Cold Pesto Salad Ingredients 

  • 12 oz package of Farfalle (bowtie) pasta
  • 1/2 pint grape or cherry tomatoes, washed and halved
  • 1 Cup basil leaves
  • 1 Tbsp minced garlic
  • 1/3 Cup fresh Parmesan, grated + extra as garnish
  • 1/3 Cup olive oil

pesto salad

Directions

  1. Cook the pasta according to package directions, about 10-12 minutes on a rolling boil, stirring occasionally.
  2. While the pasta is cooking, place the fresh basil leaves, garlic, 1/3 cup of fresh Parmesan and olive oil in a food processor (or blender) and pulse until the pesto reaches your desired consistency.
  3. Remove the pasta from heat and drain. Rinse the pasta under cold water and let it cool a few minutes.
  4. Combine the cooked pasta, tomatoes and fresh pesto. Mix well.
  5. Place in the fridge 1-2 hours to cool then serve.
  6. Garnish with fresh grated Parmesan.

*Makes 4-5 servings.

Doesn’t it look delicious?  Try it out for your next BBQ or picnic!

This Cold Pesto Salad is sure to please young and young at heart at all your summer gatherings!

Cold Pesto Salad
This Cold Pesto Salad is sure to please young and young at heart at all your summer gatherings!
Servings: 4 -5
Ingredients
  • 12 oz package of Farfalle bowtie pasta
  • 1/2 pint grape or cherry tomatoes washed and halved
  • 1 C. basil leaves
  • 1 tbs. minced garlic
  • 1/3 C. fresh parmesan grated + extra as garnish
  • 1/3 C. olive oil
Instructions
  1. Cook the pasta according to package directions, about 10-12 minutes on a rolling boil, stirring occasionally.
  2. While the pasta is cooking, place the fresh basil leaves, garlic, 1/3 cup of fresh Parmesan and olive oil in a food processor (or blender) and pulse until the pesto reaches your desired consistency.
  3. Remove the pasta from heat and drain. Rinse the pasta under cold water and let it cool a few minutes.
  4. Combine the cooked pasta, tomatoes and fresh pesto. Mix well.
  5. Place in the fridge 1-2 hours to cool then serve.
  6. Garnish with fresh grated Parmesan.

 

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