Poolside Pesto Pasta Salad
This Poolside Pesto Pasta Salad is full of protein and summer vegetables and the perfect make-ahead lunch to serve during summer months.
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.