Description
A refreshing pasta salad with basil pesto, cherry tomatoes, and mozzarella, perfect for summer gatherings.
Ingredients
Scale
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- ¼ cup fresh basil leaves, torn
- 1 cup fresh basil leaves
- ⅓ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- 2 tablespoons pine nuts (or walnuts for a budget-friendly option)
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional, for brightness)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a food processor or blender, combine the basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a tablespoon or two of water or extra olive oil. Taste and adjust seasoning, adding lemon juice for extra brightness if desired.
- In a large mixing bowl, toss the cooled pasta with the pesto dressing, ensuring every piece is coated evenly. Gently fold in the halved cherry tomatoes and fresh mozzarella balls.
- Sprinkle torn basil leaves over the salad for freshness and presentation. Serve chilled or at room temperature. For best flavor, let the salad sit for 15 minutes before serving to allow flavors to meld.
Notes
- This pasta salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to customize the ingredients by adding other vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Cook, Blend, Toss
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg