Summer Pasta Salad
A refreshing summer pasta salad perfect for the BBQ table or your midsummer feast, with a creamy pesto dressing that is just so delicious.
Ingredients
BASIL PESTO SAUCE
- 25 grams grated or shredded parmesan
- 80 grams Greek yoghurt
- 15 ml olive oil
- 20 ml lemon juice, from 1 lemon
- 2 cloves of garlic
- 40 grams fresh basil
- Salt and pepper to taste
SALAD INGREDIENTS
- 454 grams pasta (spirali, fusili, penne, rotini, farfalle, etc)
- 300 grams asparagus
- 250 grams frozen peas
- 250 grams mozzarella (you can cut up a ball of mozzarella, or use pearl mozzarella!)
- 150 grams cucumber, chopped
- 30 grams spring/green onion, chopped
- 200-250 grams roasted red peppers, chopped into small pieces (you can roast these yourselves or get jarred red peppers!)
- 200 grams cherry tomatoes, halved
- 60 grams baby arugula
TOPPING
- Extra spring/green onion for garnish
- Sunflower seeds, roasted pumpkin seeds, or something with a crunch!
Instructions
- Prep asparagus by removing the woody stem and cutting into 1/2" or 1cm pieces.
- Boil a pot of water and add pasta.
- Cook according to package instructions, but for the last 3-4 minutes, add asparagus and frozen peas. Drain everything in a colander, rinse, and set aside to cool down while prepping the rest of the ingredients.
- Chop mozzarella, cucumber, spring onions, roasted red peppers, tomatoes, and add to large bowl.
- Add in baby arugula.
- Make basil pesto sauce by combining parmesan, yoghurt, olive oil, lemon juice, garlic, basil, salt and pepper in a food processor, blender, or bowl if using an immersion blender. Blend ingredients together until you have a smooth sauce. You could also chop the basil and garlic finely and combine in a bowl!
- Add cooled pasta, asparagus, and peas to the large bowl. Add sauce and mix well.
- Serve and top with extra spring/green onions for garnish and sunflower or pumpkin seeds for a little added crunch! Enjoy!