Pesto Pasta Salad
A refreshing and easy-to-make pasta salad with basil pesto, cherry tomatoes, and mozzarella, perfect for any occasion.
Ingredients
Pasta & Vegetables
- 1 pound pasta (such as cavatelli or penne)
- 1 cup cherry tomatoes (halved)
- 8 oz fresh mozzarella (cut into small bite-sized pieces)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped pepperoncini
- 1/4 cup finely chopped parsley
Pesto
- 3 cups basil leaves Fresh
- 1/2 cup olive oil Good-quality recommended
- 1/3 cup pine nuts
- 1/3 cup grated parmesan cheese Freshly grated preferred
- 1 tablespoon lemon juice
- 2 cloves garlic Adjust based on taste
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Cook the pasta in a large pot of boiling water until al dente, stirring occasionally to prevent sticking. Drain and rinse under cold water.
- In a mixing bowl, combine the basil leaves, olive oil, pine nuts, parmesan cheese, lemon juice, garlic, sea salt, and black pepper.
- Blend until a smooth sauce forms, maintaining a slightly thick but pourable consistency.
- Combine the cooled pasta with the pesto in the mixing bowl, mixing gently to coat evenly.
- Add the cherry tomatoes, mozzarella, red onion, pepperoncini, and parsley, mixing gently to avoid breaking the mozzarella.
- Taste and adjust seasoning, if necessary.
- Cover with plastic wrap or a lid and let sit for at least 30 minutes before serving.
Notes
For best flavor, use high-quality olive oil. Allow resting time for flavors to meld. Leftovers can be enjoyed for up to four days in the fridge.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 4gSugar: 3g
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