Description
This Kid-Friendly Rainbow Pesto Pasta Salad is a vibrant and easy dish perfect for busy parents. It combines colorful vegetables with pasta and a flavorful pesto, designed to appeal to young eaters while being simple to prepare.
Ingredients
Scale
- 1 pound rotini pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 cloves garlic
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/4 cup red onion, finely diced (optional, for older kids)
Instructions
- Cook the rotini pasta according to package directions. Drain and rinse with cold water to cool, then set aside.
- While the pasta cooks, prepare the pesto. In a food processor, combine basil, Parmesan cheese, olive oil, pine nuts, and garlic. Process until smooth. Season with salt and pepper to taste.
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced yellow bell pepper, diced orange bell pepper, and finely diced red onion (if using).
- Pour the pesto over the pasta and vegetables. Toss gently to coat everything evenly.
- Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.
Notes
- For picky eaters, you can finely chop the vegetables or use a food processor to blend some into the pesto for a ‘hidden’ veggie boost.
- If your kids prefer a creamier pesto, you can add a tablespoon or two of Greek yogurt or a splash of milk to the food processor.
- This pasta salad is great for meal prep and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: No-Cook (after pasta)
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg