Red Pesto Pasta Salad
Simple and quick to make, this red pesto pasta salad is creamy and so flavorful thanks to sun-dried tomatoes. Perfect for game days and BBQs!
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Servings: 10 servings
Calories: 295kcal
Ingredients
- 1 pound dried pasta (baby shells, macaroni, penne etc) (450g)
- 1 jar red pesto (7.4fl oz / 218ml)
- ½ cup mayonnaise (115g)
- 1 tablespoon rice wine vinegar
- ¼ cup freshly grated parmesan (4 tablespoons)
To serve
- 2 tablespoons freshly grated parmesan
- 2 sun-dried tomatoes (thinly sliced)
- 1 tablespoon fresh basil (thinly sliced)
Instructions
- Cook the pasta in boiling salted water til al dente.
- Drain the pasta and run under cold running water. Set to one side.
- In a large serving bowl, whisk together the red pesto, mayonnaise, rice wine vinegar and ¼ cup of grated parm til well combined.
- Add the cooked pasta to the dressing and toss til well coated.
- Top with more grated parm, sliced sun-dried tomatoes and fresh basil.
Notes
- Take care not to overcook the pasta. It should be al dente. If it's overcooked it will fall apart when tossing it with the dressing.
- Once cooked, rinse the pasta with cold water. This will stop it from overcooking and it shouldn't be tossed with the mayo when still warm as the dressing can split.
- I found that I did not need to add any addition salt or pepper to the finished dish as the red pesto is so flavorful, but taste before serving and add some if you wish.
Nutrition
Calories: 295kcal | Carbohydrates: 37g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 331mg | Potassium: 121mg | Fiber: 2g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg