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    Home » Main Courses

    Easy Pesto Pasta Salad

    Published: Jun 26, 2020 · Modified: Jan 2, 2023 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This is one of those pasta salads my mom makes on repeat. It's simple, super delicious and bursting with summer flavors like fresh tomatoes and a homemade pesto lemon dressing. We typically eat it with a variety of grilled goods like Bratwurst and Schwenkbraten when I am at home in Germany.  

    Dirndl kitchen pesto pasta salad2

    This light pasta salad is like a vacation to Italy in your mouth. I make my own, simple pesto for it using my immersion blender because for one, it tastes amazing! Secondly, I have a severe cashew allergy and never noticed that EVERYONE puts cashews in their jarred pesto until I paid more attention to the labels because of my allergy.

    For my pesto, I combine only the freshest ingredients: loads of fresh basil, fresh lemon juice, skillet-roasted pine nuts, aged parmesan, fresh garlic, and lubricate it all with a healthy amount of extra virgin olive oil.

    I then toss my hot penne with the lemony pesto and sautéed veggies for a refreshing, vegetarian pasta salad to accompany your favorite grilled goods (I suggest you try making some Schwenkbraten soon!).

    I serve the salad warm or cold, both are great! You can also make the pesto a few days ahead of time to cut the day-of prep time down to a silly short 15 minutes. Guten Appetit!

    Dirndl kitchen pesto pasta salad2

    Ute's Pesto Pasta Salad Recipe

    Summertime in Germany: Schwenkgrills filled with bratwurst, marinated meats and veggies. And as if that wasn't wonderful enough, here come the sides: fresh bread and salads galore including this mediterranean-inspired pesto pasta salad that is like the one my Mama Ute makes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dinner, Lunch, Salad, Side Dish
    Cuisine German
    Servings 8 servings (as side)
    Calories 217 kcal

    Ingredients
     
     

    For Salad

    • 500 g pasta I used Nuraxi's ancient grain Sardinian pasta
    • 2 tablespoon extra virgin olive oil
    • 2 or 3 zucchini or yellow squash I used 2 zucchini and 1 yellow squash
    • 2 cloves fresh garlic minced
    • 2 tablespoon roasted pine nuts I dry roast mine in a skillet for a few minutes
    • 2 large tomatoes medium diced
    • ¼ cup parmesan cheese shredded
    • 1 to 2 tablespoon Calabrian Chili Paste optional

    For Pesto

    • ¼ cup extra virgin olive oil I used Nuraxi's highest quality Sardinian olive oil
    • 2 tablespoon fresh lemon juice
    • ¼ cup roasted pine nuts I dry roast mine in a skillet for a few minutes
    • ½ cup parmesan cheese shredded
    • 2 cloves fresh garlic
    • 1 handful basil leaves
    • salt and freshly ground black pepper to taste

    Instructions
     

    • Bring a large pot of salted water to a boil and cook the pasta to al dente (follow instructions on package). Drain and set aside.
    • In a large skillet, heat the oil on medium high, then add the zucchini and cook for 10 minutes or until lightly browned. Add the minced garlic and cook for another minute or until fragrant and starting to brown. Add calabrian chili paste if desired. Season with salt and pepper and set aside.
    • For the pesto, combine all pesto ingredients in a food processor (I actually use a cup and an immersion blender), and blend until smooth, 1 to 2 minutes.
    • Combine pasta, pesto, sautéed veggies, pine nuts and diced fresh tomatoes in a large serving bowl, then top with grated parm and some fresh basil leaves. Guten Appetit!

    Nutrition

    Calories: 217kcalCarbohydrates: 10gProtein: 7gFat: 18gSaturated Fat: 3gCholesterol: 6mgSodium: 478mgPotassium: 638mgFiber: 3gSugar: 7gVitamin A: 848IUVitamin C: 32mgCalcium: 144mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

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