The Perfect Pasta Salad

Name: The Perfect Pasta Salad
Cook time: 20 min
Total time: 20 min
Ingredients: 83g Pasta; 43g Pesto Rosso, DM private label; 10g Pine Nuts; 60g Olives; 60g Light Feta Cheese; 1/6 whole basil of Basil, whole plant; 33g Dried Tomatoes; 1 1/4 cloves of Garlic Clove

This vibrant pasta salad is packed with bold Mediterranean flavor, thanks to pesto rosso, briny olives, creamy feta, and sweet dried tomatoes. Toasted pine nuts add crunch, while fresh basil and garlic keep everything bright and aromatic. It’s simple enough for a quick lunch yet flavorful enough to serve at a picnic or gathering.

This vibrant pasta salad is packed with bold Mediterranean flavor, thanks to pesto rosso, briny olives, creamy feta, and sweet dri... Show more

By rosin.dennis · Original recipe

Health Grade

B- · Healthy

Time

20 min

Price

3,46 €

Calories

847 kcal

vegetarian

quick

easy

meal prep

Method

Boil the pasta

Bring a large pot of well-salted water to a boil over high heat. Add the Pasta and cook it until just tender but still slightly firm in the center, following the package timing as a guide, usually about 8 to 10 minutes. Stir once or twice early on so it does not stick together.

Wash the basil

Rinse the Basil gently under cold water, then pat the leaves very dry with a clean kitchen towel or paper towels. Pull the leaves from the stems and set them aside for chopping.

Toast the pine nuts

Heat a dry skillet over medium heat, then add the Pine Nuts. Toast them for 2 to 3 minutes, shaking the pan or stirring often, until they are lightly golden and smell nutty. Transfer them straight to a plate so they stop cooking and do not burn in the hot pan.

Drain and cool

Drain the cooked pasta well in a colander, then let it sit for 2 to 3 minutes just until the steam subsides and it is warm rather than piping hot. You want it warm enough to absorb flavor, but not so hot that delicate ingredients soften too much.

Chop the add-ins

Roughly tear or chop the basil leaves. Finely chop the Dried Tomatoes and mince the Garlic Cloves. If the Olives are large, halve them so they mix more evenly through the salad.

Toss and serve

Place the warm pasta in a large mixing bowl and add the Pesto Rosso. Toss thoroughly until every piece is evenly coated. Add the toasted pine nuts, olives, chopped basil, dried tomatoes, and garlic, then crumble the Light Feta over the top. Toss everything together gently but well, taste, and adjust if needed. Serve right away, or let the salad rest for 5 minutes so the flavors can mingle before serving.