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Fresh Teacher Appreciation Pasta Salad Recipe Easy Sun-Dried Tomato Pesto Delight

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A fresh, easy pasta salad featuring rotini or farfalle pasta tossed in vibrant sun-dried tomato pesto with crisp veggies and fresh basil. Perfect for gatherings, potlucks, or quick dinners.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or farfalle pasta
  • ½ cup (120 ml) sun-dried tomato pesto (store-bought or homemade)
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, diced
  • ½ cup (70 grams) black olives, sliced (optional)
  • A handful fresh basil, roughly chopped
  • ¼ cup (25 grams) Parmesan cheese, freshly grated
  • 2 tablespoons (30 ml) extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini or farfalle pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Set aside.
  2. While the pasta cooks, halve 1 cup (150 grams) of cherry tomatoes, dice 1 medium cucumber and 1 small red bell pepper. Slice ½ cup (70 grams) of black olives if using. Roughly chop a handful of fresh basil leaves.
  3. In a large mixing bowl, add ½ cup (120 ml) of sun-dried tomato pesto. If the pesto feels thick, stir in 2 tablespoons (30 ml) of extra virgin olive oil to loosen it slightly.
  4. Add the cooled pasta to the bowl with the pesto. Toss gently to coat every piece with the sauce. Fold in the chopped vegetables and basil.
  5. Sprinkle ¼ cup (25 grams) of freshly grated Parmesan cheese over the salad. Add salt and freshly ground black pepper to taste. Toss gently to combine.
  6. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a quick stir and adjust seasoning if needed.

Notes

Rinse pasta under cold water after cooking to stop cooking and prevent mushiness. Add olive oil to pesto if too thick for even coating. Chill salad for at least 30 minutes to meld flavors. Can be made gluten-free by using gluten-free pasta and pesto. Optional protein additions include grilled chicken or chickpeas.

Nutrition

Keywords: pasta salad, sun-dried tomato pesto, teacher appreciation, easy pasta salad, potluck recipe, vegetarian pasta salad, summer salad

Find it online: https://lirafood.com/fresh-teacher-appreciation-pasta-salad-recipe-easy-sun-dried-tomato-pesto-delight/