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Chilled Pasta Salad with Olives, Tomatoes, and Pesto

This chilled pasta salad is a perfect blend of vibrant flavors and textures, making it an ideal dish for picnics, barbecues, or a light lunch. The combination of tender pasta, juicy tomatoes, briny olives, and aromatic pesto creates a refreshing and satisfying meal that's easy to prepare and full of Mediterranean flair.

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Mixing spoons

Ingredients

  • 12 ounces pasta fusilli, penne, or farfalle work well
  • 1 cup cherry tomatoes halved
  • 1 cup pitted olives Kalamata or green, halved
  • 1/2 cup store-bought or homemade pesto
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup red onion finely chopped
  • 1/4 cup pine nuts toasted (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  • Cook the Pasta:
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
  • Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta. Drain well.
  • Prepare the Salad:
  • In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, pitted olives, and finely chopped red onion.
  • Add the Pesto:
  • Add the pesto, olive oil, and lemon juice to the pasta mixture. Toss until everything is well coated.
  • Season and Garnish:
  • Season with salt and freshly ground black pepper to taste.
  • Add the grated Parmesan cheese and toasted pine nuts (if using), and toss again.
  • Chill the Salad:
  • Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
  • Serve:
  • Before serving, give the salad a good stir and adjust the seasoning if necessary.
  • Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.