Easy Pesto Pasta Salad Recipe
Summertime in Germany: grills topped with bratwurst, marinated meats and veggies. And as if that wasn't wonderful enough, here come the sides: fresh bread and salads galore including this Mediterranean-inspired pesto pasta salad that's a go-to in our family and my mom's recipe.
What you need
fl oz extra-virgin olive oil, I used Nuraxis highest quality Sardinian olive oil
tbsp fresh lemon juice
oz roasted nuts, I dry roast mine in a skillet for a few minutes
oz parmesan cheese, grated
clove garlic
basil leaves, large handful
oz pasta, I used Nuraxis ancient grain Sardinian pasta
yellow squash, medium size, halved lengthwise, then slice into 1/4 inch half rings.
clove fresh garlic, minced
oz grape tomato, or cherry tomatoes, halved lengthwise
tbsp Calabrian Chili, optional, adds heat!
Instructions
2 For the pesto, combine all pesto ingredients in a food processor and purée until smooth, 1 to 2 minutes. 0 Bring a large pot of salted water to a boil and cook the pasta to al dente (follow instructions on package). Drain and set aside. 1 In a large skillet, heat the oil on medium high, then add the zucchini and cook for 10 minutes or until lightly browned. Add the minced garlic and cook for another minute or until fragrant. Add calabrian chili paste if desired. Season with salt and pepper and set aside. 3 Combine pasta, pesto, sautéed veggies, pine nuts and diced fresh tomatoes in a large serving bowl, then top with grated parm and some fresh basil leaves. Guten Appetit!View original recipe
