Description
A fresh and vibrant Italian-inspired pasta salad made with tender pasta, juicy cherry tomatoes, creamy mozzarella, and homemade basil pesto. Perfect for picnics, potlucks, or a quick summer meal.
Ingredients
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 1/2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- 1/4 cup fresh basil leaves, torn
- 1 cup fresh basil leaves (for pesto)
- 1/3 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 2 tablespoons pine nuts or walnuts
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. Drain the pasta and rinse under cold water to stop the cooking process, then set aside to cool.
3. In a food processor or blender combine basil, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper.
4. Blend until smooth, scraping down the sides as needed.
5. If the pesto is too thick, add a small amount of water or extra olive oil and blend again. Add lemon juice if desired.
6. In a large bowl toss the cooled pasta with the pesto until evenly coated.
7. Gently fold in the cherry tomatoes and fresh mozzarella.
8. Top with torn basil leaves and let the salad sit for about 15 minutes before serving for best flavor.
Notes
Use sturdy pasta shapes like fusilli or farfalle so the pesto clings well to the pasta.
Walnuts can replace pine nuts for a more budget-friendly pesto.
Serve chilled or at room temperature for the best flavor.
Add grilled chicken or chickpeas if you want to boost the protein.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg