Easy Pesto Pasta Salad
Combining al dente pasta with a vibrant basil-based pesto sauce, resulting in a refreshing and versatile dish that's perfect for picnics, barbecues, or as a side dish for grilled meats.
Ingredients
- 4 cups dry gluten-free fusilli pasta see post above for favorite brand
- 1 tablespoon sea salt for the pasta water only
- 2 cups (1 pint) cherry tomatoes, halved
- 1 cup pesto store-bought or homemade preferably!
- 1 small red onion, finely diced
- 1 green bell pepper, finely chopped
- 1/2 cup grated parmesan cheese
- 2 cups(loosely packed in a measuring cup) fresh basil, chopped
- 1 lemon squeezed
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Cook the pasta according to the instructions on the box, along with 1 TABLESPOON (yes, tablespoon) of sea salt. If there are "al-dente" directions, cook until that time! Drain, and set aside to allow to cool. You can use a drizzle of olive oil to prevent the pasta from sticking together too much.
- In a large mixing bowl, combine the rest of the ingredients (the cooked and cooled pasta, tomatoes, green pepper, red onion, grated parmesan cheese, fresh basil, salt and pepper, fresh lemon juice) together until the pasta is fully coated with all the ingredients. Taste (most important) and add more salt/pepper/pesto to your liking!! ENJOY!!
Notes
Storage: This will last for 3-5 days in an airtight container in the fridge.