Pesto pasta salad with cherry tomatoes
This pesto pasta salad combines fresh basil, parsley, and cherry tomatoes with a creamy yogurt-based sauce, making it a vibrant dish perfect for gatherings. The rich flavors of pine nuts and Parmesan add depth to this gluten-free option.
Cook time 15 min
Prep time 15 min
Ingredients:
12 cups basil leaves1 cup fresh parsley
3 garlic cloves
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper
1 cup pine nuts
8 tbsp olive oil
10 tbsp grated parmesan cheese
2 cups gluten-free pasta
1 cup greek yogurt
2 cups cherry tomatoes
Pesto pasta salad with pine nuts and cherry tomatoes is a fresh and vibrant dish that's perfect for a light lunch or a side at your next gathering. Combining the earthy flavors of basil and parsley with the richness of pine nuts, parmesan cheese, and the tangy sweetness of cherry tomatoes, this recipe will leave your taste buds delighted. Moreover, it's gluten-free, making it accessible to those with dietary restrictions.
Instructions:
- Bring a large pot of salted water to boil.
- Add 2 cups (210g) of gluten-free pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool.
- In a food processor, combine 12 cups (70g) of basil leaves, 1 cup (60g) of fresh parsley, and 3 garlic cloves (9g).
- Add 1 tbsp (16g) of lemon juice, 1 tsp (3g) of salt, and 1 tsp (2.10g) of black pepper.
- Add 1 cup (140g) of toasted pine nuts and 10 tbsp (50g) of grated Parmesan cheese.
- With the food processor running, gradually drizzle in 8 tbsp (110g) of olive oil. Process until smooth.
- In a large mixing bowl, combine the prepared pesto sauce with 1 cup (240g) of Greek yogurt. Mix well to create a creamy pesto sauce.
- Toss the cooked and cooled gluten-free pasta into the bowl with the creamy pesto sauce. Mix until the pasta is evenly coated.
- Gently fold in 2 cups (300g) of halved cherry tomatoes.
- Mix to combine all the ingredients.
- Transfer the pesto pasta salad to a serving dish.
- If desired, garnish with extra grated Parmesan cheese and a handful of toasted pine nuts.
- For best flavor, chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
Pesto pasta salad with pine nuts and cherry tomatoes is a delicious and refreshing dish that's perfect for any occasion. It's easy to make and packed with flavor, thanks to the fresh basil, parsley, and the perfect blend of other ingredients. Whether you are looking for a quick lunch, a side dish for your barbecue, or a contribution to a potluck, this salad is sure to be a hit.
Pesto pasta salad with cherry tomatoes FAQ:
Gluten-free pasta typically cooks for about 8 to 12 minutes, but it's best to refer to the package instructions for specific cooking times, as they can vary by brand.
Store leftover pesto pasta salad in an airtight container in the refrigerator for up to 3 days. It's best to consume it within that time for optimal freshness.
You can substitute Greek yogurt with regular yogurt, sour cream, or a dairy-free yogurt alternative, depending on your preference or dietary needs.
The pasta is done when it is al dente, meaning it should be firm to the bite. Taste a piece a minute or two before the package's indicated cooking time to check for doneness.
Yes, you can add other vegetables like bell peppers, cucumbers, or arugula. Just make sure to chop them into bite-sized pieces for even mixing.
Cooking Tips:
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until they are golden brown to enhance their flavor.
- Use a food processor or blender to make the pesto for a smoother consistency.
- If you're making this salad ahead of time, keep the cherry tomatoes separate and add them just before serving to prevent them from getting soggy.
- For a creamier texture, mix a portion of the pesto with Greek yogurt before tossing it with the pasta.
- Add a bit more olive oil or a splash of the pasta cooking water if the pesto is too thick.
Nutrition Facts
8 ServingsCalories 230kcal
Protein 9g
Carbohydrates 16g
Fiber 1.93g
Sugar 2.94g
Fat 30g
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