Juicy tomatoes, briny olives, and nutty pine nuts are the perfect compliment to whole wheat pasta in this bright and fresh pasta salad with toasted pine nuts.
My beautiful mother is the queen of pasta salads. Every summer she makes them for family gatherings or lazy days at the cottage on Lake Michigan. The ingredients vary based on what veggies and herbs she has on hand or found at the farmer’s market that week, but the simple vinaigrette remains the same. I used that same vinaigrette to make this delicious Pasta Salad with Toasted Pine Nuts.
Another summer classic, give my Potato Salad with Bacon and Eggs next!
Ingredients
- Pasta: Rotini, penne, or bowtie pasta all work well for pasta salads. For added fiber and reduced sugars, use whole wheat pasta!
- Tomatoes: Juicy cherry tomatoes and sweet and tangy sun-dried tomatoes are both used in this salad.
- Olives: I love the flavor of Kalamata olives, but you could use black olives as well.
- Red onion: Adds color, crunch, and mild onion flavor.
- Fresh herbs: You can use any assortment you have: basil, parsley, dill, or chives.
- Pine nuts: Toasted pine nuts add a delicious crunchy texture, as well as a somewhat sweet, nutty taste.
- Olive oil: Personally, I love grassy, fruity olive oils with a strong after taste. If you have a fancy olive oil, now is the time to use it!
- Balsamic vinegar: Not quite as bitter as white vinegar, but deliciously intense, rich, somewhat sweet and tangy.
- Salt & pepper: Balances and enhances the flavors.
How to Make Pasta Salad with Toasted Pine Nuts
Start your pasta salad by cooking your pasta according to package instructions and toasting your pine nuts in the oven. Once pasta is cooked, strain and rinse under cold water.
Then half your cherry tomatoes and dice the rest of your veggies.
Then mince your fresh herbs.
Then add your cooked and cooled pasta to a large bowl, along with the rest of the ingredients.
Drizzle with the olive oil and balsamic vinegar, and season with salt and pepper to taste. Then add in your freshly minced herbs and stir until fully combined and evenly coated in dressing.
Serve chilled or at room temperature, and enjoy your Pasta Salad with Toasted Pine Nuts!
Frequently Asked Questions
What pasta is not recommended for pasta salad?
Should you let pasta cool for pasta salad?
Does pasta water need to be salted?
Helpful Tips
- This pasta salad is perfect for entertaining and can be made up to a few days in advance, kept in an airtight container in the fridge.
- Hold off on dressing the salad and adding the pine nuts until right before serving. Adding the pine nuts at the last minute will also keep them nice and crunchy.
More Summer Dishes
- Vegan Blueberry Nice Cream
- Orange Blossom Lemonade
- Fruit Salad with Honey Yogurt Dressing
- Frozen Yogurt Covered Strawberries
- Frozen Mango Margaritas
Eat It, Like It, Share It!
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The perfect summer dish, especially if dining outside, your whole family will enjoy my Pasta Salad with Toasted Pine Nuts.
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Pasta Salad with Toasted Pine Nuts
Ingredients
- 1 lb whole wheat pasta ((such as rotini, penne, etc.))
- 1 cup cherry tomatoes (sliced in half)
- ½ cup kalamata olives (pitted and minced)
- ½ cup red onion (minced)
- ¼ cup sun-dried tomatoes (minced)
- 1 cup fresh herbs ((ie parsley, basil, dill, chives, etc) – minced)
- ½ cup pine nuts (toasted)
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook pasta in salty water until al dente – usually about one minute less than the package suggests – and set aside.
- In a large bowl, toss together cherry tomatoes, kalamata olives, red onion, sun-dried tomatoes, fresh herbs and toasted pine nuts.
- Add reserved pasta to the bowl and drizzle with olive oil, balsamic, salt and pepper. Toss well, check for seasoning and adjust accordingly.
Last Step:
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