I don’t know about you, but sometimes I just crave something cold for dinner. Since it’s frowned upon to eat cereal for dinner as an adult, I have resorted to pasta salad! This is a pesto pasta salad recipe I made up one hot summer day. If you live in Texas, you know this heat is unbearable. This is a good recipe to make ahead for a late lunch or dinner, and it is perfect for a crowd!
Where to Begin
To begin, start off by boiling a large pot of water for your pasta. I prefer to use bow tie pasta because it has more bite to it than other pasta. Really though, you can use whatever kind of pasta noodle your heart desires. I would recommend the nonspaghetti varieties though. While your pasta water is coming to a boil, dice up your cherry tomatoes and set them in a large bowl. Next, chop up a few handfuls of spinach. Add the spinach to the bowl as well and then set aside.
Making the Pesto
Add your pasta to the boiling water, then move on to making the pesto. You could use a blender to mix up your pesto, but I personally use a food processor. I absolutely love my food processor. The first one I had broke, but I reinvested into a second one by Cuisinart because they are so useful. I use it for things like this pesto, but also many other things such as shredding cheese and making cauliflower rice! It is great.
Anyways, add the basil, cloves of garlic, and nuts to your food processor. I use almonds because this is just the easiest to find in my pantry, but most classic pesto recipes call for pine nuts. The taste isn’t too different. Either type of nut will work just fine.
Now, on to adding in the oil. Turn on the food processor, and add in a steady stream of oil to the blending basil mix. You want to add in just enough oil to make an almost liquidy paste, but not so liquidy that it sloshes around. I use at least 1/2 cup of oil, but it also depends on how oily you want your pesto to be. You are the head chef here, make the decision, and with confidence! It’s also best to use olive oil, for the flavor of course. However, you can use any type of liquid cooking oil. I used grapeseed oil in this recipe, and it made no difference in the outcome of the dish.
Mixing up the Goods
After your pesto is completed, mix it together in a small bowl with the ricotta. After your pasta has finished cooking and cooled down for around 10 minutes after straining, mix all ingredients together. Don’t forget to add the parmesan cheese at the end! The parmesan is Jessy’s favorite part of this dish.
Lastly, finish with salt and pepper to taste! Allow the pesto pasta salad to cool for around 2 hours. After that point, you can serve it up for dinner, or just leave it there to cool until the next day for some awesome leftovers or a great lunch! Hope you enjoy it! I know Jessy and I did!
Pesto Pasta Salad
This recipe is great for a hot summer day when you just want to eat something nice and cold for dinner! This recipe would be great with some grilled chicken mixed in or added on top!
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Ingredients
- 12 Oz Bowtie Pasta (or any noodles of your choice)
- 1/2 lb Cherry Tomatoes
- 4 Handfuls Fresh Spinach
- 1 cup Ricotta Cheese
- 1 cup shaved parmesan
Pesto
- 2-3 Handfuls Fresh Basil
- 1/4 Cup Almonds (or pines nuts)
- 3 cloves Garlic
- Olive Oil (or any liquid cooking oil)
- Salt/Pepper (to taste)
Directions
- Boil some water to prepare for cooking your noodles, add salt if you want more flavored noodles
- Dice up cherry tomatoes, and roughly chop spinach. Place together in a large bowl and set aside.
- When water is boiling add in bowtie pasta for about 10-12 minutes, or until aldente. If using a different pasta, use instructions on that box.
- In a food processor, add basil, garlic, cloves, and nuts.
- Start the food processor, and slowly add oil. The amount of oil varies based on how much basil you are using. Use just enough oil to create an almost liquid paste, but not so liquidy that it sloshes around. I probably use at least 1/2 cup.
- Finish pesto with salt and pepper to taste
- In a small bowl mix together ricotta cheese with pesto
- Strain pasta and allow it to cool for about 10 minutes
- Add pesto mix to spinach and tomatoes, then add in the pasta.
- Fold mixture together by hand, and then allow to cool in the fridge for at least two hours
- Serve your creation as a make-ahead dinner, or save for a meal in the next few days!
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