Pesto Pasta Salad (in 30 minutes!)

Name: Pesto Pasta Salad (in 30 minutes!)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving
Ingredients: 8 oz. rotini pasta; 1 shallot; 1 clove garlic; 1 cup fresh basil leaves; 1/4 teaspoon red pepper flakes; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 teaspoons salt; 1 pint cherry tomatoes; 1 red bell pepper; 1/2 cup chopped red onion; 2 cups fresh arugula; 1 (15 oz) can chickpeas

User Reviews

4.9

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6
Calories
253 kcal
Course
Main Course
Cuisine
Vegan

Pesto Pasta Salad (in 30 minutes!)

Dana Benson

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This Pesto Pasta Salad is loaded with flavor and is the perfect recipe to bring to a party. I love that it's packed with veggies, and tossed with a fast & easy basil vinaigrette.

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Ingredients

Servings

8 oz. rotini pasta (use brown rice or chickpea pasta, if you're gluten-free)
1 shallot (55 grams; 1/2 cup chopped)
1 clove garlic (6 grams)
1 cup fresh basil leaves (27 grams; or 2 small boxes)
1/4 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil (56 grams)
2 tablespoons red wine vinegar (34 grams)
2 teaspoons salt (14 grams)
1 pint cherry tomatoes (286 grams)
1 red bell pepper , chopped (113 grams)
1/2 cup chopped red onion (100 grams)
2 cups fresh arugula (100 grams)
1 (15 oz) can chickpeas , rinsed and drained

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Instructions

Bring a pot of salted water to a boil, and cook the pasta according to the directions on the package. (Be sure to use only half the package, if you have a 16 oz. box of pasta.)
To prepare the dressing, add the shallot, garlic, basil, red pepper flakes, olive oil, vinegar, and 1 teaspoon of salt to the blender. Blend until smooth, stopping to scrape down the sides if needed to get everything blended smoothly. (I use my narrow Vitamix to blend this, but if you have a wider blender base, you might need to add 1 extra tablespoon of oil or water to help this blend. Use as little liquid as is necessary.)
I like to chop the vegetables while I wait for the pasta to cook, to be as effecient with my time as possible. Add the tomatoes, bell pepper, red onion, and arugula to the bowl as you go. When the pasta is done, drain and rinse it to cool it off, then add it to the bowl with the vegetables, along with the drained chickpeas.
Pour the dressing over the pasta, beans, and vegetables and toss well to coat. I like to season it with an additional teaspoon of salt, to make sure the flavors pop. Allow the salad to marinate for at least 15 minutes, then give it another good stir before serving.
You can serve this pasta salad at room temperature, or chilled from the fridge. Keep in mind that flavors mellow significantly when cold, so you might want to taste and adjust before serving again straight from the fridge. A squeeze of lemon juice can brighten things up, if you find the flavor isn't tangy enough, or you can extra salt to bring out the flavors again.
Pesto pasta salad can be stored in an airtight container in the fridge for up to 3 days.

Equipments used:

Notes

If you want to add cheese to this salad, you can add 1/2 cup of crumbled feta or Parmesan. In that case, you might want cut back on the salt slightly in this recipe, since these cheeses will add extra salty flavor, too.

Nutrition Information

Show Details

Calories 253kcal (13%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 792mg (33%) Potassium 368mg (11%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1401IU (28%) Vitamin C 47mg (52%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 253 kcal

% Daily Value*

Calories	253kcal	13%
Carbohydrates	35g	12%
Protein	6g	12%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	792mg	33%
Potassium	368mg	8%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1401IU	28%
Vitamin C	47mg	52%
Calcium	37mg	4%
Iron	1mg	6%