Pasta Salad with Pesto and Sundried Tomatoes
Spring is finally here in Germany! I feel like winter has been dragging on forever. The warmer temperatures, the sunshine and most of all daylight when I come home from work, make me motivated to cook again. Reminiscing about long summer nights and BBQs by the river made me realize that it’s time for a summer dish! Pasta, pesto and sundried tomatoes, that’s basically summer right there in a bowl.
Not Only for BBQs
While my dear boyfriend thinks that it is appropriate to heat up the grill any season (aka freezing on the balcony in mid-January), I definitely prefer warm temperatures for those kind of activities. Anyway, while it was gloomy and rainy here for weeks if not months, every cell in my body was longing for something summery. Typically we eat pasta salads as a side dish to steaks or other types of meat we grill, but this one is eaten as a main dish in our household. A lot of people use some type of mayonaise dressing, but personally, I’m not a big fan of that. Mostly because a small portion leaves me stuffed and a little queasy. I’m glad to report I’ve found a fantastic alternative to that kind of dressing – pesto!
Clearly, pasta and pesto go together like peanutbutter and jelly and I sure do love me some spagetthi with pesto and parmesan. If you’re worried about the salad being not moist enough, don’t. Pesto combined with a couple of tablespoons of low-fat yoghurt and a little bit of extra olive oil make a light dressing for this pasta salad. I used some red pepper flakes as well, for a little extra spice.
Perfect for Lunch
As you know, I’m a big fan of quick, easy meals that don’t take forever to put together. This one is definitely one of those dishes. Ever since I started working I really began to enjoy leftovers. I always try to be mindful of that when I prepare dinner. With that in mind, it should be something that can also be enjoyed cold or at room temperature. There’s no microwave or stove at my office, so most days I take salads or some type of sandwich to work. This pasta salad tastes just as good when it’s at room temperature, yay!
- 500 g Fussili pasta
- 150 g Feta cheese
- 100 g Sundried tomatoes
- 100 g Basil pesto
- 1 handful fresh basil
- 3 tbs low-fat yoghurt
- 1 tbs olive oil
- 1 tsp red pepper flakes
- Cook pasta in salt water, until al dente.
- In the meantime, cut feta cheese in small cubes or crumble up, cut tomatoes into small pieces.
- In a small bowl, combine yoghurt, pesto and olive oil. Season with pepper and red pepper flakes.
- Drain pasta and transfer into a salad bowl. Immediately add dressing and feta cheese, it will make it creamier. Add tomatoes.
- Before serving, cut basil into the salad.
- Serve warm or at room temperature.