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Pesto Pasta Salad

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 5 Servings
Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

The Pasta Salad:
  • 1.5 Cups Rotini dried
  • 1 Cup Cherry Tomatoes
  • 1 2.25 oz Can Sliced Olives drained and rinsed
The Pesto:
  • 1 Cup Basil fresh
  • 1 Cup Parsley fresh
  • 1/4 Cup Sunflower Kernels
  • 2 Cloves Garlic raw
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1/2 Cup Olive Oil

Method
 

  1. Bring a pot of salted water to a boil. Add your rotini noodles and cook according to the package's directions.
  2. While waiting for your rotini, make the pesto: Add the herbs, sunflower kernels, garlic, salt, black pepper, and 2 tablespoons of olive oil to a food processor. Blend to combine.
  3. Continue to add 2 tablespoons of olive oil, blending after each addition, until you have a total of 8 tablespoons of olive oil in the pesto.
  4. If slicing the cherry tomatoes or adding extra ingredients, cut and prepare your add-ins.
  5. Once the rotini is cooked, drain it and put it in a medium bowl. Allow it to cool for a few minutes.
  6. Add the vegetables and 6 tablespoons of pesto to the medium bowl. Toss to combine. Add additional pesto (you should have made around 9 tablespoons), if desired.
  7. Enjoy!

Notes

Other Possible Add-Ins: Looking to replace olives or cherry tomatoes in this pesto pasta salad recipe? Or perhaps just add more veggies? Well, consider: Cucumbers, Radishes, Carrots, Celery, Bell Pepper, Green Onions. Want some non-veggie options? Try out adding some Chickpeas, White Cannellini Beans, or even Sliced Hearts of Palm!