Description
8 oz rotini pasta (or any pasta of your choice)
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh basil leaves, chopped
1/4 cup pine nuts (optional for garnish)
For the Basil Pesto:
2 cups fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Directions:
Cook the pasta according to package instructions. Drain and set aside to cool.
To make the pesto, combine the basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper in a food processor. Blend until smooth and creamy.
In a large bowl, toss the cooled pasta with the pesto until well coated.
Add the cherry tomatoes, cucumber, red onion, olives, and feta cheese to the pasta and gently toss to combine.
Garnish with chopped basil and pine nuts, if desired. Serve chilled or at room temperature.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Kcal: 300 kcal per serving
Servings: 4
