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Parsley Pesto Pasta Salad

A vibrant and flavorful pasta salad with homemade parsley pesto, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pasta and pesto
  • 2 cups pasta (e.g., rotini or fusilli) Choose your preferred type of pasta.
  • 1 cup fresh parsley leaves Remove stems before use.
  • 1/4 cup grated Parmesan cheese Freshly grated is best.
  • 1/4 cup nuts (e.g., pine nuts or walnuts) Choose according to preference.
  • 1 clove garlic Use fresh for better flavor.
  • 1/2 cup olive oil Extra virgin for added flavor.
  • to taste Salt and pepper To enhance the flavor.
  • 1 cup cherry tomatoes, halved Optional, for added freshness.

Method
 

Cooking the Pasta
  1. Boil water in a large pot and add a pinch of salt.
  2. Once boiling, add the pasta and cook according to package instructions until al dente.
  3. Drain the pasta and let it cool.
Making the Pesto
  1. Combine the parsley, Parmesan cheese, nuts, garlic, and a pinch of salt in a food processor. Process until finely chopped.
  2. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
  3. Adjust seasoning with salt and pepper to taste.
Combining and Serving
  1. In a large mixing bowl, combine the cooled pasta with the parsley pesto and toss well to coat.
  2. If desired, fold in the halved cherry tomatoes.
  3. Taste and adjust seasoning if necessary, then serve immediately or chill in the refrigerator for about 30 minutes.

Notes

Leftover pasta salad can be stored in an airtight container in the refrigerator for up to three days. For a creamier pesto, add more olive oil or a splash of cream. Consider trying different herbs or nuts for variations!