Cold pasta salad

Cold Pasta Salad with Basil Pesto

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 2

When we think of salads, we often picture only fresh vegetables, but today I invite you to discover a cold pasta salad, perfect for warm days or as a healthy and filling lunch. This recipe for cold pasta salad with basil pesto brings together the hardened flavors of fresh ingredients, offering a burst of flavor that will delight your taste buds.

The history of pasta salads is fascinating; they have evolved over time to become a popular dish in kitchens around the world, especially in the warm season. These dishes are not only versatile but also extremely easy to customize, depending on the ingredients available and your personal preferences.

Ingredients needed:
- 200 g tricolor penne
- 100 g raisins
- 7-8 fresh basil leaves
- 30-50 ml extra virgin olive oil
- 1 tablespoon pine buds or sunflower seed kernels
- 1/2 bunch green onion
- 1 teaspoon sesame seeds
- Salt and white pepper to taste

Preparation step by step:

1. Boil the pasta: Start by boiling water in a large saucepan, adding a generous tablespoon of salt. When the water starts to boil, add the tricolor penne pasta. Follow the package directions to cook them al dente (usually 8-10 minutes). Once cooked, drain in a sieve.

2. Cool the pasta: After draining the pasta, splash it with cold water to stop the cooking process. This simple trick is essential to maintain the perfect pasta texture. Add a drizzle of olive oil over the pasta and toss gently to prevent sticking.

3. Prepare the pesto: In a blender, add the fresh basil leaves and pine buds. Using a pestle, crush them together, gradually adding the olive oil until you get a creamy consistency. You can adjust the amount of oil according to your preference, but a thicker emulsion is ideal to adhere to the pasta.

4. Chop the green onion: Take the green onion and slice it into thin rounds. This will add a crisp and fresh touch to the salad.

5. Mix ingredients: In a large bowl, combine the cooked pasta, chopped green onions, raisins and basil pesto. Stir gently to make sure each piece of pasta is evenly coated. Add sesame seeds, salt and white pepper to taste. This mix of ingredients will create a pasta salad with a rich and textured flavor.

6. Serve: Pasta salad is best served chilled, so it's perfect to make a few hours before serving. You can keep it covered in the fridge until ready to serve. This salad is delicious on its own or as a side dish with grilled meat or fish.

Nutritional benefits:
This cold pasta salad is not only tasty, but also healthy. The wholegrain pasta provides complex carbohydrates for energy and the basil is full of antioxidants and vitamins. Raisins add a natural sweet touch and are high in fiber, and pine nuts provide healthy fats and protein.

Frequently asked questions:
- Can I use other types of pasta? Absolutely! This recipe is very versatile, so you can experiment with pasta in different shapes and colors.
- Can I add other vegetables? Of course! Cherry tomatoes, olives or diced red pepper would add even more flavor.
- Is the salad diet-friendly? Yes, it's a great option for a light and healthy lunch, but like any dish, it's best eaten in moderation.

Possible variations:
Want to add a splash of protein? Try adding diced grilled chicken or canned tuna. In addition, you can experiment with other herbs such as parsley or mint for a different flavor.

Serving suggestions:
This chilled pasta salad with basil pesto pairs perfectly with a glass of dry white wine or a fresh, refreshing lemonade. It's ideal for picnics, parties or simply a family meal.

In conclusion, this cold pasta salad recipe is not only simple to prepare, but also a healthy and delicious choice for any occasion. So feel free to try it, let your creativity shine and enjoy every bite! Enjoy!

 Ingredients: (2 servings, Pesto dressing with basil) Tricolor penne 200 g Raisins 100 g Basil 7-8 leaves Olive oil 30 - 50 ml Pine nuts or sunflower seed kernels 1 tablespoon Green onion 1/2 bunch Sesame seeds 1 teaspoon Salt and white pepper to taste