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5 from 1 vote

Lemon Basil Pesto Pasta Salad

A delicious, spring pesto pasta salad filled with vibrant colors and flavors. It works as a side or even as its own light summer lunch.
Prep Time30 mins
Total Time30 mins
Servings: 10 side dish servings
Calories: 346kcal
Author: Lucy Brewer

Ingredients

Dressing

  • 1 cup basil pesto
  • Juice and zest from 1 lemon
  • Additional juice from 1/2 lemon
  • 1/4 cup chopped fresh parsley
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil

Pasta

  • 1 lb bowtie pasta
  • 1 lb fresh asparagus
  • 1 can quartered artichoke hearts, drained
  • 2 cups julienned sundried tomatoes in oil, drained
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped

Instructions

Dressing

  • Place all ingredients in a large bowl and whisk together until smooth.

Pasta

  • Cook pasta according to package directions. Drain and set aside in large bowl.
  • Blanch asparagus for 40-45 seconds. Remove immediately and plunge into ice water, then drain on paper towels. Chop cooled asparagus into one inch pieces and add to pasta. Add drained artichoke hearts, sundried tomatoes, and peppers to pasta. Add dressing and stir gently until well mixed.