Pasta Salad with Pesto Rosso
JojoM
A vibrant and flavorful pasta salad with homemade pesto rosso, crispy bacon, and fresh vegetables—perfect for a summer lunch or picnic.
Pasta Salad with Pesto Rosso
JojoMA vibrant and flavorful pasta salad with homemade pesto rosso, crispy bacon, and fresh vegetables—perfect for a summer lunch or picnic.
Chef's Tips
You can swap the spinach for lamb’s lettuce or any salad greens.
Use your favorite pasta shape—penne, fusilli, or farfalle all work well.
Tools Used
Saucepan
Frying Pan
Blender Or Food Processor
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Ingredients
Main Salad
Pesto Rosso
Instructions
Prepare Pesto Rosso
- 1
In a blender, combine drained sun-dried tomatoes, almond powder, garlic, Parmesan, and basil.
- 2
Blend until smooth, adding a few drops of olive oil if needed. Transfer to a small bowl.
Cook the Components
- 1
Boil the green peas in salted water for 6 minutes. Drain and cool in ice water. Set aside.
- 2
Cook the pasta in salted boiling water for 6–7 minutes. Drain and toss with olive oil in a salad bowl.
- 3
Cook the bacon lardons in a pan until crispy. Drain on paper towels.
Assemble the Salad
- 1
Add pesto rosso to the pasta and mix well.
- 2
Add peas, lardons, cherry tomatoes, and spinach. Toss gently.
- 3
Peel zucchini into ribbons, coat lightly in olive oil, and season with salt and pepper.
- 4
Plate the salad and top with zucchini ribbons.
Nutrition Facts
Serving Size: 1 plate (approx. 300g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
