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Photo Credit: Elizabeth Newman

Giada's Pesto Pasta Salad

20 MINPrep Time
30 MINCook Time
6Servings
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Herby pesto pairs brilliantly with sweet tangy roasted tomatoes and salty bits of feta cheese. Throw it all together with some pasta and zucchini and you might even get your kids to eat their vegetables!

To make things even easier, you can use storebought pesto, like my favorite from Bio Orto, in place of the homemade version.

Pesto Pasta Salad

Photo Credit: Lizzy Newman
star

Giada's Pesto Pasta Salad

Rated 5.0 stars by 1 users

Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Calories

780

Author:

Giada De Laurentiis

Image of Giada's Pesto Pasta Salad

Ingredients

Instructions

  1. Preheat the oven to 450 degrees F.

  2. On a rimmed baking sheet combine the tomatoes, zucchini, basil sprigs, garlic, olive oil, salt and chili paste. Toss well to coat evenly. Roast the vegetables for until soft and beginning to brown, about 30 minutes, stirring halfway through. Set aside to cool. Remove and discard the basil sprigs and whole garlic.
  3. For the pesto, in the bowl of a food processor combine the basil, parsley, pine nuts and garlic. Puree until roughly chopped. With the motor running drizzle in the olive and salt. Pour the pesto into a bowl and stir in the parmesan cheese.
  4. To the pesto add the cooked and cooled pasta and the cooled vegetables. Stir to evenly coat the pasta in the pesto. Add 1/4 cup of pasta water thin the dressing if needed. Stir in the crumbled feta and serve.
  5. *Cook’s note: Cook the pasta 2 minutes less than suggested on the package directions, about 9 minutes. Reserve 1/4 cup of the pasta water, then strain the pasta and spread it on a rimmed baking sheet to cool to room temperature. Do not rinse the pasta. 

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
780
Amount/Serving % Daily Value
Carbs
69 grams
Protein
23 grams
Fat
47 grams
Saturated Fat
10 grams
Cholestrol
21 milligrams
Sodium
923 milligrams
Fiber
6 grams
Sugar
9 grams
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vegetarian

3 reviews & comments

  • Author's avatar image
    Orangecat - Aug 14
    ★★★★★
    ★★★★★

    Great salad. roasting the tomatoes & zucchini brings out the freshness in the dish. Made my own basil pesto, used ‘flavor bomb’ tomatoes. Taking it to a party tonight.

  • Author's avatar image
    The Giadzy Team - Oct 17
    ★★★★★
    ★★★★★

    Hi Kim, the vegetables are roasted at 450 degrees Fahrenheit!

  • Author's avatar image
    Kat - Oct 17
    ★★★★★
    ★★★★★

    At what temperature do I roast vegetables?

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