It's Winter in Australia, so a pasta salad may seem odd to Claire when she reads this. However, it's 90+ here in Texas now that it's July, so a cold pasta salad is just what we were looking for this weekend. I made one tweak to Claire's original recipe, subbing diced Roma tomato and sweet corn kernels for the roasted sweet potato in her recipe. I had those veggies on hand, and it seemed a bit more Summery. This pasta salad can be made up to a day ahead, making it perfect for busy warm-weather entertaining. Feel free to use any pasta you like, but I opted to use a healthy high-protein, high-fiber pasta. Wait until you see how easy this great pasta salad is to whip up!
Pesto Pasta Salad
adapted from Claire K Creations
- 14.5-ounce box corkscrew pasta
- 1/2 cup prepared pesto
- 1 tbs. extra virgin olive oil
- 1/2 cup crumbled feta
- 1 cup baby spinach leaves
- 1 cup frozen corn kernels, thawed
- 1 Roma tomato, seeded and chopped
- Salt & pepper to taste
Step 1: Cook the pasta in well-salted water according to package directions. Drain the cooked pasta and add to a large mixing bowl. Let the pasta cool for a few minutes. Then, add the pesto, olive oil, feta, spinach, corn, tomato, and salt & pepper.
Step 2: Stir with a sturdy spoon just until the ingredients are evenly combined -- being careful not to break up the feta cheese too much. Refrigerate the pasta salad until chilled -- about 4 hours. Transfer to a pretty serving bowl/platter and serve.
This pasta salad is amazing! I love how the pesto flavors the pasta with basil, parmesan, garlic, olive oil, and pine nuts. The warm pasta wilts the spinach perfectly, and the feta provides a tangy burst of flavor. The combo of tomato and corn just screams Summer. I especially love that this pasta salad is light and refreshing -- unlike mayo-based pasta salads. I can see myself making this great pasta salad all Summer long.
I hope you'll check out the other recipes that my fellow Secret Recipe Club members are sharing today. I always find at least one or two new recipes to try out each month, and this month is no exception. Click the links below to visit that recipe's page.