If you're looking for a dish to make for Thanksgiving that is non-traditional but sure to impress - look no further! This Sun-Dried Tomato Pesto Pasta Salad is it! Pasta salad is definitely not just for summer. This year-round version is sure to compliment all those typical Thanksgiving sides. And you can even use fall-shaped pasta if you have it at your local grocery or order off Amazon! I got this bag from Lynd's Fruit Farm. It's also vegetarian!
I mean how cute are these tiny pumpkins and leaves? This recipe is super easy to make and requires zero cooking (aside from boiling the pasta). It's also served cold, so you don't have to worry about taking up room in your or your hosts' oven.
For the pesto all you need is a jar of sun-dried tomatoes in oil, fresh basil, Parmesan (fresh is best), walnuts (or pine nuts), garlic, salt, pepper and olive oil. You'll combine in a food processor then mix with your cooked pasta. Throw some fresh mozzarella in there and some baby spinach leaves and/or more fresh basil. You can really customize this by adding more veggies or leaving simple.
The other bonus? If you're skipping Thanksgiving or keeping it very small this year, you'll even have some leftovers which make for the perfect quick meal! Confession: I made this last week and ate it all week long. I literally couldn't stop! So try out this non-traditional dish and thank me later. 😉
You might also enjoy:
- 12 oz pasta, fall shaped or similar (i.e. elbows, penne, bowties), cooked according to package directions then drained and rinsed in cool water
- 1 (8.5 oz) jar sun-dried tomatoes in olive oil
- 1 cup fresh basil
- ⅔ cup fresh Parmesan cheese
- ¼ cup walnuts (or pine nuts)
- 3 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup EVOO
- 4 oz fresh mozzarella cheese
- ½ cup baby spinach leaves
- additional fresh basil leaves
- Add sun-dried tomatoes, basil, Parmesan, nuts, garlic, salt and pepper to a food processor and mix until smooth.
- Add olive oil and process again until smooth and combined.
- Mix with pasta in a large bowl.
- Add mozzarella, spinach and basil and combine well.
- Chill in refrigerator until serving.
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