Summer Walnut Pesto Pasta Salad
Description
A bright, summery pasta salad packed with peak-season vegetables and tossed in a creamy homemade walnut basil pesto.
Ingredients
Pasta Salad
-
12 oz farfalle pasta
-
1 cup sungold tomatoes, halved (or cherry tomatoes)
-
8 oz mozzarella pearls, drained
-
1 cup sugar snap peas, thinly sliced
-
1 cup corn kernels (fresh, grilled, or frozen and thawed)
Walnut Pesto
-
2 cups fresh basil leaves, packed
-
½ cup California walnuts, plus more for topping
-
2 cloves garlic
-
½ cup parmesan cheese
-
½ cup extra-virgin olive oil
-
½ tsp kosher salt
PREPARATION
-
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and let cool.
-
Meanwhile, make the pesto. In a food processor or high-speed blender, combine the basil, walnuts, garlic, parmesan, olive oil, and salt. Blend until smooth.
-
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, snap peas, and corn.
-
Add the walnut pesto and toss until everything is evenly coated. Taste and season with additional salt and pepper if needed.
-
Finish with chopped walnuts, extra Parmesan if desired, and a few fresh basil leaves before serving.
-
Tip: This pasta salad can be made up to a day ahead. If refrigerating, let it sit at room temperature for 15–20 minutes before serving and toss with a drizzle of olive oil to refresh the pesto if needed.
NUTRITION
- Calories: 871 cal
- Total Fat: 42 g
- Saturated Fat: 7 g
- Polyunsaturated Fat: 35 g
- Cholesterol: 9 mg
- Sodium: 555 mg
- Carbohydrates: 105 g
- Dietary Fiber: 8 g
- Total Sugars: 7 g
- Added Sugars: 1 g
- Protein: 20 g
- Vitamin D: 0.1 mcg
- Calcium: 220 mg
- Iron: 3 mg
- Potassium: 543 mg