Presto Pesto Pasta Salad Recipe

The Fourth of July is just around the corner. For most of us, that means picnics, backyard barbecues and copious amounts of ice cold libations. I don’t know about you, but the last place I want to be on a holiday weekend is inside slaving over a hot stove. Rolling out the grill is a given. But, you’ve got to have something to go along with those burgers and ribs – and it better not require hours of cooking. This Presto Pesto Pasta Salad fits the bill. It’s fast. It’s ridiculously easy. And, it’s full of zesty, bold flavors.

The dressing for this salad simply a mixture of mayonnaise, lemon juice and store bought pesto sauce – the kind you find in the refrigerator section at the supermarket. If you happen to have an abundance of fresh basil in your garden, you can certainly make your own pesto sauce from scratch.? It isn’t difficult, but in this heat I’m all about the easy.?? Plus, once you doctor it up with the rest of the ingredients, I promise, no one will know the difference.?

This salad makes a great side dish on its own for whatever you’re grilling. But, you can also punch it up by mixing in some chicken, tuna or tasty little salad shrimp like I’ve done here.? Any way you serve Presto Pesto Pasta Salad, your guests will be dishing out the complements!

Presto Pesto Pasta Salad

Ingredients

1 pound short pasta like bowties or penne2-3 tablespoons extra-virgin olive oil1 pint cherry or grape tomatoes, halved1 small red onion, diced1/2 each red, yellow and green bell pepper, diced1/2 cup black olives, sliced1 pound cooked salad shrimp, thawed1/4 cup fresh basil leaves, torn into small pieces1 cup prepared refrigerated pesto sauce1/2 cup mayonnaise2 teaspoons fresh lemon juice1/2 cup grated Parmesan cheese

Directions

Cook pasta until al dente. Drain and toss in a large bowl with olive oil. Add tomatoes, onion, peppers, olives, shrimp and basil. Set aside while you make the dressing.Whisk pesto sauce, mayonnaise, lemon juice and Parmesan together in a bowl. Add to the pasta salad mixture and mix until thoroughly combined. Serve at room temperature or chilled.

Serves 8-10.

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Here are a few other side dish ideas for your 4th of July celebration from the SGCC archives .? Enjoy!

Easy Italian-Style Farfalle Salad

Thai-Style Broccoli Slaw Salad

Jewels of the Earth Quinoa Salad

Edamame & Heirloom Tomato Salad with Lemon-Miso Vinaigrette

Sweet & Spicy Wickled Okra