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Here’s a pesto pasta recipe to use as an alternative to salads smothered in heavy dressings at your next BBQ this summer. I know some of those store bought brands are probably easier and maybe even taste great,but w hen you make your own sauces and dips, you control the amount of fats and salt that go into your food. If you don’t have your own favorite pesto recipe check out these two pesto recipes from previous posts:
- Arugula Walnut Pesto (this is under the Naan Grilled Cheese post)
- Basic Basil Parsley Pesto (this is under the ricotta pesto post – so leave out the ricotta for a basic pesto)
You can make this pasta salad with tortellini, white or whole grain pasta. I like it with Barilla mini or regular sized “farfalle” pasta.
NOTE: Prepare and let sit overnight in the refrigerator.
TIP: USE THE FRESHEST HERBS AND THE BEST OLIVE OIL FOR GREAT FLAVOR
Cold Pasta Salad with Pesto
Ingredients
- 1 lb pasta
- 2 tblsp olive oil
- 4 oz of pesto sauce
- 1 pint container of cherry tomatoes
- 1 head of broccoli cut into florets and blanched
- 1/2 cup toasted pine nuts optional
Instructions
- COOK PASTA ACCORDING TO PACKAGE DIRECTIONS
- DRAIN AND SET ASIDE (DRIZZLE WITH OLIVE OIL TO PREVENT STICKING)
- COMBINE ALL THE INGREDIENTS AND TOSS WELL
- ADD EXTRA PESTO IS DESIRED