Whole Wheat Pasta Salad with Pesto & Cherry Tomatoes
Easy and satisfying, this whole wheat pasta salad recipe has a simple ingredients list and comes together quickly. Made with hearty whole wheat pasta, herby pesto, and juicy cherry tomatoes. This vegan pasta salad hits the spot on warm summer days.
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Servings: 4 servings
Ingredients
- 2 packed cups spinach
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1/2 cup coarsely chopped chives
- 1/4 cup toasted pine nuts, divided
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 cup olive oil, plus more for drizzling
- 1 pound whole wheat rotini or other short pasta shape
- 1 pound cherry tomatoes, halved
- chive blossoms or more herbs for garnish, optional
Instructions
- Combine 2 cups spinach, 1/2 cup mint, 1/2 cup basil, 1/2 cup chives, 2 tablespoons pine nuts, 1 tablespoon lemon juice, 2 cloves garlic, and 1 teaspoon kosher salt in a food processor and pulse to combine. With the machine running, slowly add the 1/2 cup olive oil in a steady stream. Turn machine off, scrape down the sides with a silicone spatula and pulse again until sauce is smooth. Add more salt or lemon juice as needed then either set aside until pasta is cooked or transfer to a tightly-sealed container and refrigerate for up to 3 days.
- Bring a large pot of heavily-salted water to a boil and cook pasta 7-8 minutes. Do not overcook. Drain and transfer to a large bowl (don't rinse under cold water).
- Add pesto and toss. This pasta can be served hot, room temperature, or cold, but I think it is best at room temperature. Cover loosely with plastic wrap (you can let it sit out for an hour or so).
- When ready to serve toss in the pound of cherry tomatoes, drizzle with a little more olive oil, and sprinkle with the remaining 2 tablespoons pine nuts and chive blossoms or extra herbs.
- If you'd rather have it hot, just toss the tomatoes in immediately and drizzle the olive oil and sprinkle the pine nuts and blossoms onto each serving.
- If you'd like it cold, just stick it in the fridge, covered, after you've added the sauce. Then once it is chilled, toss in the tomatoes, drizzle with olive oil and sprinkle the nuts and blossoms on top.
Notes
- Rinsing the pasta: You don't need to rinse the pasta under cold water. This will rinse off the beautiful starch that helps the sauce have a creamy-like consistency.
- Make ahead: The pasta can be made up to a day in advance. Give a stir before serving and drizzle with more olive oil if it seems dry.
- Add protein: If you'd like to keep it vegan, add grilled or fresh cubes of tofu. If aren't worried about it being vegan, add cheese like fresh mozzarella or feta or grilled chicken or shrimp.
- Add veggies: Grilled veggies would be great or minced red onion, or even corn kernels.
- Toasting pine nuts: To toast the pine nuts, place them in a small, dry skillet and toast over medium heat, stirring frequently, until they start to darken and become fragrant. Immediately remove from the pan, they burn quickly.