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To make this tasty pasta salad, you need the following ingredients: - 8 oz (225 g) pasta (fusilli or bowtie works well) - 1 cup sun-dried tomatoes (packed in oil, drained and chopped) - 1/2 cup fresh basil leaves, roughly chopped - 1/4 cup pine nuts, toasted - 1/2 cup grated Parmesan cheese - 1 garlic clove, minced - 1/3 cup olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/2 cup mozzarella balls (bocconcini), halved - Fresh basil leaves for garnish When picking sun-dried tomatoes, look for those packed in oil. The oil helps keep them moist and flavorful. Check the color; they should be a vibrant red, not too dark or dried out. The texture matters too. You want them soft but not mushy. Always check the label for added preservatives. Pure ingredients lead to a better taste. Fusilli and bowtie pasta work best for this salad. Their shapes hold the pesto well. If you want to try something different, rotini or farfalle are great options too. For gluten-free diets, use gluten-free pasta. You can even swap pasta for quinoa or zoodles if you're feeling adventurous. Each option brings its own fun twist to the dish! To cook pasta just right, start by boiling water in a large pot. Add a pinch of salt to the water. This will help flavor the pasta. Once the water boils, add your pasta. I love using fusilli or bowtie shapes for this recipe. Cook according to the package instructions until the pasta is al dente. This means it should be firm, not mushy. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This keeps the pasta from getting sticky. Set the cooled pasta aside in a big mixing bowl. Next, we will make the sun-dried tomato pesto. Grab a food processor and add the following: - 1 cup sun-dried tomatoes, drained and chopped - 1/2 cup fresh basil leaves, roughly chopped - 1/4 cup pine nuts, toasted - 1/2 cup grated Parmesan cheese - 1 garlic clove, minced - 1 tablespoon balsamic vinegar Pulse these ingredients together until they form a coarse paste. It should look thick and tasty. Now, while the food processor runs, slowly drizzle in 1/3 cup of olive oil. This helps the pesto become smooth and creamy. After blending, taste it. Add salt and pepper as needed for flavor. Now it’s time to mix everything together! Pour the sun-dried tomato pesto over your cooled pasta. Toss it well so that every piece of pasta gets coated with that yummy pesto. Next, gently fold in the halved cherry tomatoes and mozzarella balls. These add freshness and creaminess to the salad. Taste the salad one more time. If it needs more seasoning, add a pinch of salt or pepper. Cover the bowl and let it sit in the fridge for at least 30 minutes. This resting time helps all the flavors blend together. Before serving, give it a gentle toss and add fresh basil leaves on top for a beautiful finish. Tossing pasta salad right is key to a good dish. Use a large mixing bowl for enough space. Start by adding your pesto to the cooled pasta. Mix gently to coat each piece. Use a spatula to lift and fold the pasta. This helps keep it light and airy. Avoid smashing the ingredients. You want each bite to be fresh and tasty. To boost the taste, add fresh herbs. Chopped parsley or arugula can give a nice kick. A squeeze of lemon juice brightens the flavors too. If you like spice, consider red pepper flakes. They add a fun heat without being too much. For creaminess, include more mozzarella or a bit of cream cheese. Each tweak can make your pasta salad unique. Serving your salad well makes it even more appetizing. Use a big bowl to show off the colors. Add extra cherry tomatoes and mozzarella on top. This creates an inviting look. Drizzle a bit of extra pesto over the salad for shine. Toasted pine nuts sprinkled on top give a nice crunch. Finally, garnish with fresh basil leaves for a pop of green. This makes it not just tasty, but beautiful too. {{image_2}} You can boost your Sun-Dried Tomato Pesto Pasta Salad with extra protein and veggies. Here are some great options: - Grilled Chicken: Add sliced grilled chicken for a hearty meal. - Shrimp: Toss in cooked shrimp for a seafood twist. - Chickpeas: Use canned chickpeas for plant-based protein. - Spinach: Fresh spinach adds color and nutrition. - Bell Peppers: Chopped bell peppers give a nice crunch. - Zucchini: Grated zucchini blends well with the flavors. Seasonal ingredients can make this dish even better. Use what is fresh in your area: - Spring: Add asparagus or peas for a fresh touch. - Summer: Use ripe tomatoes or corn for sweetness. - Fall: Mix in roasted butternut squash for a warm flavor. - Winter: Try adding kale or Brussels sprouts for depth. You can easily adapt this recipe for gluten-free and vegan diets: - Gluten-Free Pasta: Use your favorite gluten-free pasta for a safe option. - Nutritional Yeast: Swap Parmesan cheese with nutritional yeast for a cheesy flavor. - Vegan Pesto: Make pesto with nuts, basil, garlic, and olive oil, skipping cheese altogether. Feel free to get creative with these variations! Each change can make your pasta salad unique and delicious. To keep your sun-dried tomato pesto pasta salad fresh, place it in an airtight container. Make sure to cover it well. This helps prevent moisture loss and keeps the flavors intact. If you have any extra pesto, store that separately. This way, you can add more flavor when serving. Glass containers work best for storing pasta salad. They do not absorb smells and keep food fresh. Alternatively, you can use high-quality plastic containers. Just ensure they have a good seal. Avoid using containers that are too large. This can lead to air exposure and spoilage. You can keep the pasta salad in the fridge for up to three days. After that, the taste and texture may change. If you notice any off smells or colors, it’s best to toss it out. Always check before eating leftovers to ensure they are still good. You can keep this pasta salad in the fridge for about 3 to 5 days. Make sure to store it in a tight container. The flavors will get better as it sits. Just give it a good stir before serving again. Yes, you can make the pesto a few days ahead. Store it in a sealed container with a thin layer of olive oil on top. This will keep it fresh. When you are ready, just toss it with the pasta. If you don’t have pine nuts, you can use walnuts or sunflower seeds. Both options will add a nice crunch. You can also try pumpkin seeds for a different flavor. Yes, you can freeze the pasta salad, but it may change texture. To freeze, place it in an airtight container. It’s best to eat it fresh. If you freeze it, thaw it in the fridge before serving. This pasta salad goes well with grilled chicken or fish. It also complements a fresh green salad. For a light meal, serve it with a crusty bread or garlic bread. Enjoy the mix of flavors! This blog post covered how to make a tasty sun-dried tomato pesto pasta salad. I shared tips on choosing the best ingredients and cooking pasta perfectly. You learned how to enhance flavors, try variations, and store leftovers. Keep these lessons in mind to create your best pasta salad yet. Enjoy experimenting with each step for a meal that everyone will love. Simple changes can make a big difference!

Sun-Dried Tomato Pesto Pasta Salad

Elevate your summer meals with this Sunny Delight Sun-Dried Tomato Pesto Pasta Salad! Bursting with flavors from sun-dried tomatoes, fresh basil, and creamy mozzarella, this dish is perfect for gatherings or a light lunch. It's quick to prepare and packed with deliciousness. Ready in just 45 minutes, explore this recipe today and impress your friends and family with a fresh, tasty salad that you'll want to make again and again!
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Ingredients
  

8 oz (225 g) pasta (fusilli or bowtie works well)

1 cup sun-dried tomatoes (packed in oil, drained and chopped)

1/2 cup fresh basil leaves, roughly chopped

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan cheese

1 garlic clove, minced

1/3 cup olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup mozzarella balls (bocconcini), halved

Fresh basil leaves for garnish

Instructions
 

Begin by cooking the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    In a food processor, combine the sun-dried tomatoes, fresh basil, toasted pine nuts, Parmesan cheese, minced garlic, and balsamic vinegar. Pulse until a coarse paste forms.

      With the food processor running, slowly drizzle in the olive oil until the pesto is well combined and creamy. Season with salt and pepper to taste.

        Pour the sun-dried tomato pesto over the cooled pasta and toss until the pasta is evenly coated.

          Add the halved cherry tomatoes and mozzarella balls to the pasta salad and gently fold them in.

            Taste and adjust seasoning if needed. Cover and refrigerate the pasta salad for at least 30 minutes for the flavors to meld together.

              Before serving, give the salad a gentle toss and garnish with fresh basil leaves.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                  - Presentation Tips: Serve in a large bowl or on individual plates, drizzling a little extra pesto on top for a visually appealing finish. You can also sprinkle some additional toasted pine nuts and Parmesan for extra texture and flavor.