Description
8 oz rotini pasta (or any pasta of your choice)
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh basil leaves, chopped
1/4 cup pine nuts (optional for garnish)
For the Basil Pesto:
2 cups fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Directions:
Cook the pasta according to package instructions. Drain and set aside to cool.
To make the pesto, combine the basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper in a food processor. Blend until smooth and creamy.
In a large bowl, toss the cooled pasta with the pesto until well coated.
Add the cherry tomatoes, cucumber, red onion, olives, and feta cheese to the pasta and gently toss to combine.
Garnish with chopped basil and pine nuts, if desired. Serve chilled or at room temperature.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Kcal: 300 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect pasta salad every time. First, bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package directions for ‘al dente’. Once cooked, drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process. This ensures your salad stays fresh and the pasta doesn’t become mushy. Set it aside to cool completely.
While the pasta cools, prepare your pesto. In a food processor, combine the 2 cups of fresh basil leaves, 1/4 cup pine nuts, and 2 cloves of garlic. Pulse several times until finely chopped. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil until the mixture emulsifies and becomes smooth. Transfer to a bowl and stir in the 1/4 cup of grated Parmesan cheese. Season with salt and pepper to taste.
In your largest mixing bowl, add the completely cooled pasta. Pour the freshly made basil pesto over the top. Using a large spoon or spatula, toss thoroughly until every piece of pasta is evenly coated. Next, gently fold in the halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese. Be careful not to over-mix to keep the vegetables crisp.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. For a light lunch, serve it in a bowl with a side of crusty bread or grilled garlic bread. It makes an excellent centerpiece for picnics and potlucks—transport it in a sealed container. To turn it into a heartier main course, top it with grilled chicken breast, shrimp, or chickpeas. For a beautiful presentation, serve on a large platter lined with fresh basil leaves and sprinkle extra pine nuts and feta on top just before serving.
How-to Summary
Cook and cool pasta. Blend basil, pine nuts, garlic, oil, Parmesan, salt, and pepper into pesto. Toss pasta with pesto. Fold in tomatoes, cucumber, onion, olives, and feta. Garnish and serve.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare the salad (without garnishing) and store it in an airtight container in the refrigerator for up to 24 hours. The flavors meld beautifully. Add fresh basil and pine nuts as garnish right before serving.
What can I use instead of pine nuts? Pine nuts can be expensive. Great substitutes include walnuts, almonds, sunflower seeds, or even pepitas (pumpkin seeds). Lightly toast any substitute for the best flavor.
How can I make this recipe dairy-free or vegan? Omit the feta cheese and use a nutritional yeast or vegan Parmesan alternative in the pesto. Ensure your pasta is egg-free.
My pesto turned out bitter. What happened? Bitterness often comes from over-processing the basil, which can bruise it, or from using old garlic. Blend the pesto just until smooth. You can also try blanching the basil leaves for 10 seconds before blending to preserve a sweeter, brighter green color.
Can I use store-bought pesto? Absolutely. For a quick shortcut, use about 3/4 cup of a high-quality store-bought basil pesto. You may want to adjust seasoning with extra salt, pepper, or a squeeze of lemon juice to taste.
Common Mistakes to Avoid
Avoid adding hot pasta to the salad, as it will wilt the vegetables and melt the feta. Always cool it completely. Do not skip salting your pasta water—it’s essential for seasoning the pasta itself. When tossing the salad, be gentle to prevent the vegetables from becoming bruised and soggy. Finally, don’t overdress the salad; start with 3/4 of the pesto, toss, and add more only if needed to prevent a greasy or heavy result.
Conclusion
This Basil Pesto Pasta Salad is a celebration of fresh, Mediterranean flavors that comes together in under 30 minutes. Its combination of creamy homemade pesto, tangy feta, briny olives, and crisp vegetables makes it a crowd-pleaser for any occasion. By following the step-by-step guide and tips provided, you can easily avoid common pitfalls and customize it to your taste. It’s a reliable, delicious recipe that is sure to become a staple in your summer rotation.
