Description
A fresh and flavorful pasta salad featuring tender pasta, juicy cherry tomatoes, creamy mozzarella, and a vibrant homemade pesto dressing.
Ingredients
- 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
- â…“ cup grated Parmesan cheese
- â…“ cup extra virgin olive oil
- 2 tablespoons pine nuts (or walnuts)
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
2. Drain and rinse the pasta under cold water to stop cooking, then set aside to cool.
3. In a food processor or blender, combine basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper.
4. Blend until smooth, scraping down the sides as needed.
5. Adjust pesto consistency with a little water or extra olive oil if needed, and add lemon juice if desired.
6. In a large bowl, toss the cooled pasta with the pesto until evenly coated.
7. Gently fold in cherry tomatoes and mozzarella.
8. Top with torn basil leaves and let sit for 15 minutes before serving for best flavor.
Notes
Use sturdy pasta shapes like fusilli or penne to hold the pesto well.
For a budget-friendly option, substitute walnuts for pine nuts.
Serve chilled or at room temperature depending on preference.
Add grilled chicken for extra protein if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg