Sun Dried Tomato Pesto Pasta Salad
This vibrant Sun Dried Tomato Pesto Pasta Salad is a refreshing vegan dish, perfect for warm weather gatherings, packed with flavor and nutrition.
Equipment
- Food processor or blender
- Pot
- Large Bowl
- Colander
Ingredients
- 350 g short cut pasta (12.3 ounces)
- 1 cup fresh basil (20g)
- ⅓ cup pine nuts (45g)
- 3 tbsp nutritional yeast
- 10 sun dried tomatoes in oil
- 2 tbsp lemon juice
- 2 garlic cloves
- ½ tsp salt
- Black pepper to taste
- dried chilli flakes Pinch
- ¼ cup olive oil (50ml)
Instructions
- Start by boiling your short cut pasta in a pot of salted water until it’s al dente. You will know it is ready when it is firm yet tender to bite, and it smells wonderfully inviting. It is crucial to avoid overcooking, as mushy pasta can dampen the entire dish’s vibe.
- While the pasta cooks, toss the fresh basil, pine nuts, nutritional yeast, sun-dried tomatoes, lemon juice, garlic, salt, black pepper, and chili flakes into a blender or food processor. You will want a deliciously aromatic mixture that blends until smooth. Keep an eye out for big chunks since they can interfere with the creamy texture.
- Once the pasta is ready, drain it and let it cool for a minute. Gently mix the warm pasta with your pesto in a large bowl, letting the flavors meld and blend together. You will notice an amazing fragrance as the sauce embraces each pasta piece. Just be careful not to over-mix, or the pasta might break.
- Drizzle in the olive oil while stirring the pasta and pesto. This not only adds richness but also helps if the mixture feels too thick. It should have a lovely glossy finish when you are done. Do not skip this step, as too little oil can lead to a dry pasta salad later.
- Taste your pasta salad and adjust the seasoning with a bit more salt or lemon juice if needed. You will want to hit that flavor sweet spot, and a hint of acidity can freshen it up. Just remember to go easy on the salt initially—you can always add more, but it is tricky to fix a salty dish.
- Let the pasta salad chill in the fridge for at least 20 minutes before serving. This not only helps the flavors to deepen, but you will enjoy it more when it is cool. Just keep in mind, if it seems dry after chilling, a splash of olive oil or lemon juice will revive it beautifully.
Notes
Storage Tips: Will keep for 2-3 days in the fridge in an air tight container but bring to room temperature before serving. If your pasta salad ends up a bit dry after a day, mixing in a splash of lemon juice or olive oil can refresh it.
Expert Tips: Use sun dried tomatoes packed in oil for added flavor and moisture in your pasta salad. When the pesto thickens in the refrigerator, adding a splash of reserved pasta water can help loosen it up nicely. For a bolder pesto flavor, adding more sun dried tomatoes or a pinch of salt can significantly enhance the overall taste. If you plan on making this ahead of time, consider storing the pasta and dressing separately to maintain freshness.
Reheating Instructions: If serving chilled, simply take it out of the refrigerator and allow it to come to room temperature before serving.
Serving Suggestions: Pair with grilled vegetables, serve alongside protein like chicken or tofu, or add to a picnic spread or potluck table.
Recipe Variations: Add cherry tomatoes for extra freshness, use different nuts like walnuts or almonds, or incorporate roasted vegetables for added texture.