Pasta Salad with Sun Dried Tomato Pesto
Brighten up your mealtime with this vibrant and flavorful Pasta Salad with Sun-Dried Tomato Pesto! This Mediterranean-inspired dish combines al dente penne pasta with a rich and zesty homemade pesto made from sun-dried tomatoes, fresh basil, grated Parmesan, and pine nuts. Tossed with juicy cherry tomatoes, briny black olives, and tender baby spinach, this pasta salad is a perfect balance of bold flavors and fresh textures. Ready in just 25 minutes, it's ideal for quick lunches, potlucks, or as a make-ahead dish for a picnic. Serve it chilled or at room temperature and savor every bite of this irresistibly satisfying meal.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 400 g Penne pasta
- 1 cup Sun-dried tomatoes (packed in oil)
- 1 cup Fresh basil leaves
- 1 cup Parmesan cheese (grated)
- 0.25 cup Pine nuts
- 2 pieces Garlic cloves
- 0.5 cup Extra-virgin olive oil
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Black olives (sliced)
- 2 cups Baby spinach
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
In a food processor, combine the sun-dried tomatoes (with a bit of their oil), fresh basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until you achieve a coarse paste.
With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto. Taste and season with salt and black pepper as needed.
In a large mixing bowl, add the cooked and cooled pasta. Toss with the sun-dried tomato pesto until well-coated.
Gently fold in the halved cherry tomatoes, sliced black olives, and baby spinach, mixing until evenly combined.
Taste the pasta salad and adjust seasonings if necessary. Add more salt, black pepper, or olive oil to your preference.
Refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 497 mg | 38% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
