Pesto Pasta Salad with Sundried Tomatoes
This pesto pasta salad with sundried tomatoes is my go-to side dish for summer cookouts and easy weeknight dinners. And even better, it comes together in just 30 minutes! It's simple, flavorful, and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: side dish
- Method: stove top cooking
- Cuisine: Italian American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 pound bowtie pasta (dry)
- 2 cups halved cherry tomatoes
- 1 cup loosely packed fresh basil - cut into ribbons
- 1/2 cup diced sundried tomatoes (packed in oil)
- 1/2 cup basil pesto
- 1/2 cup walnut halves & pieces
- 1 cup grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water until the pasta is fully cooled down. You need to cool off the pasta so the parmesan cheese doesn't melt. Transfer the cooked pasta into a large mixing bowl.
- Add all of the remaining ingredients to the mixing bowl with the cooked pasta (cherry tomatoes, fresh basil, sundried tomatoes, pesto, walnuts, and parmesan). Mix well to combine.
- You can serve the pasta salad immediately or refrigerate it for up to 24 hours before serving.
- Enjoy!
Notes
- Homemade pesto is great if you have the ingredients on hand. When I don't have homemade, I always use DeLallo Simply Pesto.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 396
- Sugar: 3 g
- Sodium: 328 mg
- Fat: 16.9 g
- Carbohydrates: 47.6 g
- Fiber: 3.4 g
- Protein: 14.1 g
- Cholesterol: 7.2 mg