Every bite of this pesto pasta salad is loaded with homemade pesto sauce. Made with sunflower seeds, fresh basil, Parmesan cheese, this easy pesto pasta recipe will be a crowd pleaser. Tossed with grape tomatoes and asparagus.
In a food processor, combine the basil, seeds or nuts, ⅔ cup of the Parmesan cheese, garlic, HALF of the lemon juice, salt and pepper until it is a paste-like consistency. Scrape down the sides and pulse several times to ensure the mixture is well combined.
Drizzle in the olive oil slowly, pulsing and processing until the mixture is smooth and of desired consistency. Set aside.
Boil the pasta to directions for al dente. Rinse with cold water and drain well. Set aside.
In a large bowl, prepare an ice bath of cold water with ice cubes. Set aside.
Bring a large pot of water to a boil. Break off the woody ends of the asparagus and discard. Add the asparagus to the boiling water. Cook for 3 minutes.
Transfer the asparagus to the water bath until cool. Drain and pat dry. Cut into bite-sized pieces.
In a large bowl, toss together the prepared pesto sauce, pasta, halved tomatoes and chopped asparagus. Combine well so that every piece of pasta is coated with the pesto sauce.
Before serving, top with the remaining lemon juice, the rest of the Parmesan cheese, and a drizzle or two of olive oil. Toss and serve.
Notes
The pasta an be made ahead of time and chilled before serving. Pasta can be served at room temperature. I like to let mine sit for at least 30 minutes, covered, at room temperature so the flavors and develop and soak into the pasta.