Pesto Pasta Salad
A summer pasta salad with pesto and texture added from Swiss chard, corn, sweet peppers and roasted tomatoes.
Servings 8
Ingredients
- 2 pounds bow tie pasta
- 12 ounces yellow and red grape tomatoes roasted
- 2 ears of corn
- 4 sweet peppers red and orange sliced
- 1 head of Swiss chard rough chopped
- 1 red onion sliced
- 6 ounces spinach leaves
- 1/4 cup packed basil
- 4 cloves garlic chopped
- 1/4 cup olive oil
- 3 ounces grated Parmesan
- Few basil leaves for garnish
Instructions
- Begin by roasting the tomatoes on a baking tray rubbed in a little bit of olive oil and Kosher salt.
- Roast for 30 minutes in a 325 degree oven.
- Cook the pasta according to the package instructions.
- Either cook the corn in boiling water for 5 - 6 minutes or in the microwave for 2 minutes.
- Cut the corn from the cob after it cools.
- Take the the basil, spinach, garlic and pulse in the food processor.
- Drizzle the olive oil in and pulse until all the ingredients are minced.
- Finish by adding in the Parmesan and set aside.
To assemble
- Place the pasta in a big container for mixing.
- Add the pesto and mix well.
- Finish by adding in all the vegetables and mix well.
- Garnish with basil chiffonade.
- Serve and enjoy!