Penne Pasta Salad (30 minutes!)
Try this Penne Pasta Salad recipe, or contribute your own.
Try this Penne Pasta Salad recipe, or contribute your own.
- 1 lemon, juiced (~3 tbsp or 45 ml)
- 4 cloves garlic minced (2 tbsp or 12 g)
- pinch sea salt plus more to taste
- 1/4 cup (20 g) vegan parmesan cheese plus more for serving
- 2 cups (300 g) cherry/baby tomatoes halved
- 12 ounces whole grain or gluten free penne pasta (i love bio
- 2 cups semi-packed (~120 g) fresh basil
- 1/4 cup (33 g) toasted pine nuts plus more for serving (or sub raw walnuts)
- 1/4 cup (60 ml) olive oil (extra virgin is best) plus more for pasta
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (57g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Add tomatoes to the baking sheet and drizzle with a little oil and a pinch each salt and pepper. Arrange cut side up and roast for 20-25 minutes or until golden brown on the bottom and slightly shriveled. Set aside.
- Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling add pasta of choice and cook according to package instructions. Then drain and set aside.
- Drizzle with a little olive oil and toss to prevent sticking.
- Make pesto by adding basil, garlic, pine nuts, lemon juice, vegan parmesan cheese and salt to a food processor and blending to combine.
- Stream in the olive oil until creamy and smooth, scraping down sides as needed. If too dry, add a little water. It should be thick but pourable.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, vegan parmesan cheese for cheesiness, salt for saltiness, or garlic for bite/spice. Set aside.
- Add cooked pasta and roasted tomatoes to a mixing/serving bowl and top with pesto.
- Toss to combine and enjoy immediately.
- Garnish with extra vegan parmesan cheese and/or fresh parsley or basil (optional).
- Best when fresh, though leftovers keep in the refrigerator up to 4 days. Enjoy at room temperature for best flavor/texture.
My 30-Minute Penne Pasta Salad: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner is always a challenge. That's why I've fallen head over heels for this quick and easy penne pasta salad. It's ready in just 30 minutes, and it's packed with fresh, vibrant flavors that even the pickiest eaters will love. The secret? A homemade pesto that elevates this simple dish to something truly special.
Forget complicated recipes and endless ingredient lists; this pasta salad is all about fresh, simple ingredients that come together beautifully. The slightly roasted cherry tomatoes add a burst of sweetness and a delightful texture, while the homemade pesto is creamy, garlicky, and bursting with fresh basil flavor. It’s the kind of meal that’s satisfying enough for a weeknight dinner but also elegant enough to impress guests.
The best part? This recipe is incredibly versatile. Feel free to experiment with different types of pasta – gluten-free penne works perfectly – or add in your favorite vegetables. Roasted zucchini or bell peppers would be amazing additions. And for those with dietary restrictions, it’s easy to adapt: the vegan parmesan gives it a delicious cheesy flavor without any dairy. The whole process is surprisingly straightforward, making it perfect for beginners and experienced cooks alike.
This Penne Pasta Salad isn't just a meal; it's a testament to the power of fresh ingredients and simple techniques. It's a dish that embodies my belief in creating nourishing and delicious food without spending hours in the kitchen. It's the kind of recipe that’s become a regular on our dinner table, and I'm confident it will become a staple in yours too.
Beyond the Recipe: The Joy of Simple Cooking
In today's fast-paced world, finding moments of calm and joy can feel like a luxury. For me, that joy often comes from the simple act of cooking. It's a time for me to de-stress, to connect with my family, and to create something delicious and nourishing. This recipe is a perfect example of that. The process of making the pesto, from chopping the basil to blending the ingredients, is therapeutic. It’s a mindful act of creation, and the resulting flavor is a reward for the effort.
But beyond the personal satisfaction, this pasta salad also reflects my commitment to healthy eating. I believe in the power of fresh, whole ingredients, and this recipe is a testament to that belief. It's a delicious and healthy way to nourish myself and my family, and it's a habit that I encourage everyone to adopt. It's not just about the food; it's about the mindful approach to creating something wholesome and delicious.
More than Just a Meal: Creating Memories in the Kitchen
Cooking is more than just preparing food; it's about creating memories and experiences. I love sharing this pasta salad with my family and friends. It's a dish that always sparks conversation and laughter, and it's a reminder of the importance of simple joys and shared moments. The aroma of the fresh basil and roasted tomatoes fills the kitchen, setting a welcoming and comforting atmosphere. And the taste? Well, that’s just the cherry on top (or should I say, the tomato?).
I hope this recipe inspires you to try something new, to embrace the simplicity of cooking, and to create your own beautiful memories in the kitchen. So, gather your ingredients, put on some music, and get ready to create a delicious and satisfying meal that's as beautiful as it is tasty. Enjoy!
