It’s my favorite time of year: the time when our deck turns into a verdant garden. We have thriving pots of kale and tatsoi, twisting vines of summer squash, cherry tomatoes, a fig tree(!), and ALL the herbs. Our basil plants have been doing especially well lately, which is fine by me, because in mid-July, there’s nothing I’d rather eat.
I first made this pesto pasta salad late last week, when I was dreaming up ways to use the pile of basil I’d just picked. I was in the mood for something light, yet satisfying, fresh, and fun, and this pesto pasta salad completely hit the spot. Jack and I shared it for lunch, and neither of us could resist going back for seconds. …Ok, more like thirds. 🙂
Ingredients
- 1 recipe Basil Pesto, made with an additional ¼ cup olive oil (½ cup total)
- 12 ounces Cellentani, Cavatappi, or Fusilli pasta
- ¾ cup pasta water
- 2 small zucchini, sliced into very thin rounds*
- 1 small yellow squash, sliced into very thin rounds*
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- ¼ cup toasted pine nuts
- ½ cup fresh basil
- Red pepper flakes, optional
Instructions
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Prepare the pesto and set aside.
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Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
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In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste. Top with the pine nuts, fresh basil, and red pepper flakes, if using. Serve the salad at room temperature.