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As the warm weather rolls in, many of us are drawn to light, refreshing meals that celebrate the season's bounty. Pasta salads have long been a summer staple, beloved for their adaptability and ease of preparation. Among the myriad of pasta salad options, the Bright & Fresh Pesto Pasta Salad stands out as a vibrant, nutritious dish that encapsulates the essence of summer dining. This recipe is not only quick and straightforward to prepare but also showcases the delightful flavors of fresh ingredients, making it ideal for gatherings, picnics, or as a satisfying meal prep option for busy weeks ahead.

Cold Pasta Salad with Pesto

Experience the essence of summer with this Bright & Fresh Pesto Pasta Salad, a vibrant dish that showcases fresh ingredients and Mediterranean flavors. Perfect for barbecues, picnics, or meal prep, this easy-to-make salad combines tender pasta with homemade pesto and a medley of crisp vegetables. Packed with nutrients and bursting with flavor, it's a delightful way to enjoy the season's bounty. Get ready to elevate your summer dining!
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Ingredients
  

12 oz. pasta (fusilli or penne)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup black olives, sliced

1/2 cup mozzarella balls, halved

1/4 cup red onion, finely chopped

1 cup fresh basil leaves, tightly packed

1/4 cup pine nuts, toasted for extra flavor

1/2 cup grated Parmesan cheese, plus extra for serving

1/2 cup extra virgin olive oil

2 cloves garlic, peeled

Juice of 1 lemon

Salt and freshly ground pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Carefully add the pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold water until it is completely cool, then set aside.

    Prepare the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, grated Parmesan cheese, lemon juice, and a pinch of salt and pepper. Pulse the mixture until it is finely chopped. While the processor is running, gradually drizzle in the extra virgin olive oil until the pesto becomes smooth and creamy. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.

      Chop the Vegetables: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, sliced black olives, halved mozzarella balls, and finely chopped red onion. Stir these together gently to combine.

        Mix Everything Together: Add the cooled pasta to the bowl with the vegetables. Spoon the prepared pesto over the pasta and vegetables. Using a large spoon or spatula, gently toss everything together until the pasta and veggies are well coated with the pesto.

          Chill the Salad: Transfer the pasta salad to a serving dish or an airtight container. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.

            Serve: Just before serving, give the salad a gentle toss. For an extra touch of flavor, drizzle with a bit more olive oil and sprinkle additional grated Parmesan cheese on top. Enjoy your refreshing and vibrant cold pasta salad!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                Presentation Tips: Serve the salad in a large, colorful bowl for a festive look. Garnish with a few whole basil leaves and an extra sprinkle of pine nuts for added texture and visual appeal.