Looking for an easy, healthy recipe to whip up for the Fourth of July? Look no further! This lemony pesto pasta salad recipe can be thrown together in no time and will satisfy your friends and family. Keep it in the fridge and enjoy as a side for all of your weekend grilling!
Here’s what you’ll need:
- 1 box gluten-free pasta (I love Banza)
- 1 cup sweet corn
- 1 cup cherry tomatoes, halved
- 1/2 cup basil, finely chopped
- 1/2 cup feta cheese
- 2 tbsp pesto
- 1 cup extra virgin olive oil
- 3 tbsp lemon juice
- salt and pepper to taste
Boil salted water and cook your pasta according to the instructions on the box. Transfer drained pasta to a large bowl.
While letting the pasta cool down, make the sauce. In a small bowl whisk together the pesto, olive oil, lemon juice, salt and pepper. Pour over the pasta and mix with a large spoon.
Add in the corn, tomatoes, basil and feta and mix again, so that all ingredients are incorporated.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
LEMONY PESTO PASTA SALAD
Ingredients:
- 1 box gluten-free pasta (I love Banza)
- 2 tbsp pesto
- 1 cup extra virgin olive oil
- 3 tbsp lemon juice
- salt and pepper to taste
- 1 cup sweet corn
- 1 cup cherry tomatoes, halved
- 1/2 cup basil, finely chopped
- 1/2 cup feta cheese
Instructions:
- Boil salted water and cook your pasta according to the instructions on the box. Transfer drained pasta to a large bowl.
- While letting the pasta cool down, make the sauce. In a small bowl whisk together the pesto, olive oil, lemon juice, salt and pepper. Pour over the pasta and mix with a large spoon.
- Add in the corn, tomatoes, basil and feta and mix again, so that all ingredients are incorporated.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving.