Bowtie Pesto Pasta Salad

Summer’s here, school is out and the basil is growing tall in the garden. So that means Bowtie Pesto Pasta Salad! From the time they were little babies, both of my kids have always been a big fat yes to pesto pasta. It never fails! And this pasta salad is a celebration of all of our favorite things, making everyone happy and full.

Making the BEST Pesto Sauce

It starts with the pesto. If you’ve followed me for any length of time, you know that my Bubby’s pesto sauce is the sauce of my youth, the sauce my college roommates asked me to make most often, and one of first things my kids ever ate.

It’s got a short list of simple ingredients that all get thrown into a blender. Really could not be easier:

• fresh basil
• Parmesan cheese
• garlic
• extra virgin olive oil
• pine nuts (optional, but delicious)
• salt and pepper

You need 2 cups of fresh basil to make enough pesto sauce for a pound of pasta. So if you’re growing basil, you may be able to double or even triple the recipe from time to time.

Pesto sauce will keep for a long time in the fridge and forever in the freezer. Use it as a marinade, or brush it onto grilled fish, veggies and meats after they’re cooked. Add a spoonful to any other pasta sauce you’re making and watch it go from good to great.

What’s in this Bowtie Pesto Pasta Salad

Speaking of good to great, this Bowtie Pesto Pasta Salad gets a summer twist with a few simple and seasonal ingredients:

• bowtie pasta (Mini Me’s favorite)
• mozzarella pearls (The Prince’s favorite)
• sweet summer corn
• ripe grape tomatoes

If you’re growing basil, tomatoes or even corn, this recipe will give you a great opportunity to use what you’re growing.

Should pesto pasta be served warm or cold?

Pesto pasta is just as good cold as it is warm! Bring this Bowtie Pesto Pasta Salad as a side dish to the next barbecue you’re invited to and watch it disappear. And although the title does say pasta salad, we sometimes like to enjoy it as a light vegetarian main course, either warm or cold, with a loaf of crusty bread.

There’s only one real problem, and it’s that there are never any leftovers. See for yourself, and let me know if you make it! Drop a rating or leave a comment below. Enjoy!

For more pesto recipes, try these:

• Sun-Dried Tomato & Pesto Torte
• Sausage & Pesto Calzone
• Polenta Rounds with Pesto Chicken & Roasted Red Peppers

For more summer pasta recipes, try these:

• Crab & Corn Pasta with Sherry Cream Sauce
• Bistro Pasta Salad
• Flaky Salmon & Dill Pasta

Bowtie Pesto Pasta Salad

Herby basil pesto sauce, sweet summer corn, juicy tomatoes and mozzarella cheese

5 from 2 votes

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Main Course, Side Dish

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1 lb. farfalle pasta
• 2 cups loosely packed fresh basil
• 1/2 cup Parmesan cheese
• 2 cloves of garlic minced
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. pine nuts
• 3/4 cup extra virgin olive oil
• 4 ears of corn
• 2 cups mozzarella pearls
• 2 cups grape tomatoes halved
• 1 cup sundried tomatoes chopped

Instructions

 

• Boil and drain the pasta according to package directions. Rinse with cold water and set aside.
• In a blender, puree the basil, Parmesan, garlic, pine nuts, salt, pepper and olive oil until smooth.
• Grill or boil the corn. If boiling, set the corn into a large pot of cold water. Bring just to a boil, then remove from heat. Using a sharp knife, shave the kernels off the cobs and discard.
• Toss the pasta with the pesto sauce. Fold in the remaining ingredients. Cover and chill until ready to serve.

Keyword vegetarian, meatless, Italian

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