Description
Holiday pesto pasta salad is a festive, vibrant dish that brings together the fresh flavors of basil pesto, colorful vegetables, and pasta in a simple yet impressive side. Perfect for holiday gatherings, potlucks, or as a make-ahead lunch, this salad features pops of red from cherry tomatoes and green from spinach and pesto, making it as beautiful as it is delicious.
Ingredients
Scale
Pasta
- 12 oz rotini or bowtie pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup roasted red peppers, chopped
- 1/2 cup fresh baby spinach, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup grated Parmesan cheese
Sauce & Seasonings
- 1/2 cup basil pesto
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Boil the rotini or bowtie pasta according to the package directions until al dente, then drain and rinse with cold water to cool and stop the cooking process.
- Mix dressing and pasta: In a large bowl, combine the cooked pasta with basil pesto, olive oil, and lemon juice. Stir thoroughly until the pasta is evenly coated with the dressing.
- Add vegetables and cheese: Add the halved cherry tomatoes, chopped roasted red peppers, chopped baby spinach, finely diced red onion, and grated Parmesan cheese to the bowl. Toss gently to incorporate all ingredients evenly.
- Season the salad: Sprinkle salt and black pepper over the salad according to your taste, then toss gently once more to distribute the seasoning.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld; serve cold or at room temperature for best results.
Notes
- Add mozzarella pearls, pine nuts, or cooked chicken to make the salad heartier.
- Use homemade or store-bought pesto based on preference and availability.
- Swap in gluten-free pasta as needed for dietary restrictions.
- This salad can be prepared a day ahead and stored in the refrigerator for up to 3 days.
