Description
A vibrant and flavorful Pesto Pasta Salad combining al dente fusilli pasta with roasted zucchini, yellow squash, cherry tomatoes, and sweet corn, all tossed in a rich and aromatic pesto and topped with grated parmesan cheese. Perfect as a light meal or a side dish for gatherings.
Ingredients
Scale
Pasta and Vegetables
- 1 pound dried fusilli pasta
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 cups cherry tomatoes
- 2 ears fresh sweet corn
Seasonings and Dressing
- 3 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/2 cup pesto
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables, which will bring out their natural sweetness and add depth to the salad.
- Cook Pasta: Bring a large pot of water to a boil and heavily salt it. Add the fusilli pasta and cook according to the package directions until al dente, usually around 10-12 minutes. Drain and set aside to cool slightly.
- Roast Vegetables: In a large bowl, toss the zucchini, yellow squash, cherry tomatoes, and whole ears of corn with olive oil, half of the kosher salt, and half of the black pepper to season evenly. Spread the vegetables flat on a baking sheet and roast in the preheated oven for 15-20 minutes or until the tomatoes begin to burst and the vegetables are tender. Remove from the oven, then carefully cut the roasted corn kernels off the cobs.
- Combine Pasta and Roasted Vegetables: In a large mixing bowl, combine the cooked fusilli and the roasted vegetables including the corn kernels. Toss gently to mix the ingredients thoroughly and distribute the roasted flavors.
- Add Pesto and Final Seasoning: Spoon the pesto over the pasta and roasted vegetables mixture. Toss until everything is evenly coated. Adjust seasoning by adding the remaining salt and pepper to taste. Sprinkle grated parmesan cheese on top before serving for a rich and savory finishing touch.
Notes
- For best flavor, use fresh pesto or homemade pesto if possible.
- Let the pasta cool slightly before mixing with pesto to prevent wilting the herbs.
- You can substitute ear corn with frozen corn if fresh is unavailable; roast or lightly sauté before adding.
- The salad can be served warm or at room temperature, making it versatile for meals or potlucks.
- Adding toasted pine nuts or fresh basil leaves can enhance the texture and flavor.
