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Pesto Pasta Salad

A summer pasta salad with pesto and texture added from Swiss chard, corn, sweet peppers and roasted tomatoes.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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

  1. Begin by roasting the tomatoes on a baking tray rubbed in a little bit of olive oil and Kosher salt.
  2. Roast for 30 minutes in a 325 degree oven.
  3. Cook the pasta according to the package instructions.
  4. Either cook the corn in boiling water for 5 - 6 minutes or in the microwave for 2 minutes.
  5. Cut the corn from the cob after it cools.
  6. Take the the basil, spinach, garlic and pulse in the food processor.
  7. Drizzle the olive oil in and pulse until all the ingredients are minced.
  8. Finish by adding in the Parmesan and set aside.

To assemble

  1. Place the pasta in a big container for mixing.
  2. Add the pesto and mix well.
  3. Finish by adding in all the vegetables and mix well.
  4. Garnish with basil chiffonade.
  5. Serve and enjoy!