Summer Walnut Pesto Pasta Salad

By Emily Mariko
Total Time
30 Mins
Serves
4
Serving Size
2 cups
Meal
Dinner Lunch
Course
Main Side

DESCRIPTION

A bright, summery pasta salad packed with peak-season vegetables and tossed in a creamy homemade walnut basil pesto.

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins
Calories
871
Total Fat
42
Saturated Fat
7
Polyunsaturated Fat
35
Cholesterol
9
Sodium
555
Carbohydrates
105
Dietary Fiber
8
Total Sugars
7
Added Sugars
1
Protein
20
Vitamin D
0.1
Calcium
220
Iron
3
Potassium
543

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

  1. 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.
  2. 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.
  3. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, snap peas, and corn.
  4. Add the walnut pesto and toss until everything is evenly coated. Taste and season with additional salt and pepper if needed.
  5. Finish with chopped walnuts, extra Parmesan if desired, and a few fresh basil leaves before serving.
  6. 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.