Description
A refreshing and filling pasta salad with bright vegetables and a delicious pesto dressing, perfect for summer BBQs and picnics.
Ingredients
Pasta and Base
- 12 oz Bow tie pasta (farfalle) (You can substitute with rotini or penne.)
Veggies and Extras
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, chopped
- 1 cup Red bell pepper, diced
- 0.5 cup Red onion, thinly sliced
- 0.5 cup Kalamata olives, sliced (Optional but adds great flavor.)
- 1 cup Chickpeas (Optional for extra protein.)
- 0.5 cup Fresh basil or parsley, chopped
- 1 cup Cheese (mozzarella pearls or feta) (Feta adds a salty punch.)
Seasoning and Dressing
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Pesto dressing (homemade or store bought) (See homemade recipe below.)
Instructions
Preparation
- Cook the bow tie pasta in salted water until just tender. Drain and rinse with cool water to stop the cooking.
- While the pasta cools, chop your veggies and herbs into roughly bite-sized pieces.
Assembly
- In a large bowl, combine pasta, chopped veggies, olives, chickpeas, and cheese.
- Pour the pesto dressing over the salad and toss until everything is coated.
- Taste and adjust with salt, pepper, or a splash of lemon juice if needed.
Chilling
- Cover the bowl and chill for at least 30 minutes to allow the flavors to meld.
Notes
Best served chilled. Can be made a day in advance for improved flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Italian