Creamy Pesto Pasta Salad
A delicious creamy pesto pasta salad with a zingy lemon juice plus the crunch of pine nuts. A perfect side dish for a Summer BBQ or picnic!
Servings 4 people
Ingredients
PASTA SALAD
- 12 ounces whole-grain penne pasta
- 2 cups cherry tomatoes halved
PESTO
- 1 cup sour cream
- 2 cups semi-packed fresh basil
- 4 cloves garlic minced (4 cloves yield ~2 Tbsp)
- 1/4 cup toasted pine nuts plus more for serving // or sub raw walnuts
- 1 medium lemon juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
- 1 pinch sea salt plus more to taste
- 1/4 cup olive oil extra virgin is best // plus more for pasta
- 1/4 cup vegan parmesan cheese plus more for serving
Instructions
- Prepare pasta according to package instructions. Drain and toss in a little olive oil.
- Toast the pine nuts in a dry skillet over low heat for a few minutes until golden brown.
- Add basil, garlic, lemon juice, parmesan cheese and salt to a food processor and blend until well combined.
- Stream in the olive oil, a tablespoon at a time, blending in between until emulsified and smooth.
- Add the sour cream to the pesto and mix well.
- Add the pasta to a large bowl, add the sauce and mix well.
- Add the tomatoes and mix well.
- Top with extra parmesan, toasted pine nuts and a few extra basil leaves.
Notes
Pasta - I have used a whole grain penne but you could use any shape you like, regular or gluten-free. A short shape like rotini or fusilli would be great or even an orzo pasta salad.
Sour Cream - A classic basil pesto is usually made with heavy cream, I love the tang of sour cream so use it instead!
Add in suggestions - You can really add anything you like! I think some roasted red peppers would be delicious. Black olives, fresh mozzarella balls, anything!