Pesto Pasta Salad
A vibrant and flavorful pesto pasta salad, perfect for picnics, potlucks, or a light weeknight meal. Packed with fresh basil, cherry tomatoes, and mozzarella.
Prep
: 10
Total
: 25 minutes
Ingredients
Pasta and Pesto
- 0.5 pound Pasta Rotini or fusilli work well
- 1.5 cup Fresh Basil Leaves
- 0.5 cup Pine Nuts Toasted
- 2 cloves Garlic
- 0.5 cup Parmesan Cheese Grated
- 0.33 cup Olive Oil
- Salt To taste
- Black Pepper To taste
Add-ins
- 1 cup Cherry Tomatoes Halved
- 8 ounce Fresh Mozzarella Balls Halved or quartered
- 0.5 cup Kalamata Olives Pitted and halved
Instructions
Preparation Steps
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool.0.5 pound Pasta
- While the pasta is cooking, prepare the pesto. In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese.0.5 pound Pasta
- With the food processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper to taste.0.5 pound Pasta
- In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, mozzarella balls, and olives.0.5 pound Pasta
- Toss gently to combine everything. Taste and adjust seasoning if needed. Serve immediately or chill for later.
Notes
For a nut-free version, substitute sunflower seeds or pumpkin seeds for the pine nuts. You can also add grilled chicken or shrimp for extra protein.