Poolside Pesto Pasta Salad
pasta salad is such a fun summer side dish- but what if we packed it with protein for the perfect poolside lunch? this poolside pesto pasta salad packs plenty of summer’s bounty with flavorful pesto, deli meats and cheeses for the perfect prep-ahead meal for a crowd.
the inspiration:
In the summertime, I’m always focusing on dishes that utilize what’s in season. Quick sautéed zucchini, seared corn, fresh tomatoes and basil form the base of this poolside pesto pasta salad. It’s vibrant and delicious and a great way to use your garden veggies.
the ingredients:
- deli meats: I used chopped turkey and pepperoni.
- cubed cheeses: cubed mozzarella and mild cheddar are perfect in this recipe.
- shallot: minced shallot adds a craveable sharpness and “edge,” to the salad.
- summer veggies: I add charred corn as well as quick sautéed zucchini and sliced grape tomatoes.
- basil pesto: flavors the pasta salad.
- aromatics: olives and fresh basil pack tons of flavor.
- fusilli or penne: I use a grain-free version.
how to make:
this poolside pesto pasta salad is effortless to make and gets even tastier as it sits. begin by preparing desired pasta according to package directions then toss with olive oil, salt and pepper. Set aside.
meanwhile, grill or saute vegetables like corn and zucchini and slice any remaining vegetables.
to assemble the pasta salad, add the pesto, more olive oil and seasonings to the pasta. Add all remaining ingredients and toss to coat. Serve room temperature or chilled.
Poolside Pesto Pasta Salad
Ingredients
- 8 oz GF pasta I used a rotini
- 2 ears of corn shucked
- 1 large or 2 small zucchini sliced into 1/4-inch pieces
- 8 oz prepared pesto
- 1 cup grape tomatoes sliced in half
- ⅓ cup shallot minced finely
- ¾ cup blocked mozzarella cut in 1/4-inch cubes
- ¾ cup blocked cheddar cut in 1/4-inch cubes
- ¾ cup deli turkey sliced in 1/4-inch squares
- ¾ cup sliced pepperoni sliced in 1/4-inch squares
- ½ cup castelvetrano olives sliced lengthwise
- ½ cup fresh basil leaves chopped finely
- mineral salt and freshly-cracked black pepper to season
- good olive oil for finishing
Instructions
- Begin by preparing fusilli or penne according to package instructions, careful not to overcook or they will get mushy. Toss drained noodles with a drizzle of olive oil, mineral salt and freshly-cracked black pepper. Set aside to cool.
- Grill or char corn cobs over burner flames to achieve some color, about 2 minutes per side. Set aside to cool. To a medium saute pan over medium high-heat, add a drizzle of olive oil and zucchini slices. Saute for 2-3 minutes until lightly browned and set aside to cool slightly. Cut corn off the cob.
- To assemble the pasta salad, add the pesto, a few generous drizzles of olive oil and liberal salt and pepper to the pasta. Toss uniformly to coat the pasta.
- Add all remaining ingredients to pasta and gently toss to coat. Taste pasta salad and add more seasoning or olive oil, if desired.
- Serve room temperature or chilled. Pasta will keep in an airtight glass container in fridge for 3-4 days.
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