Description
A vibrant and refreshing pasta salad that combines cherry tomatoes, mozzarella, and homemade pesto, perfect for casual gatherings or meal prep.
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 for pesto
- ⅓ cup grated Parmesan cheese
- ⅓ 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
- Cook the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook until al dente, looking at the package instructions for timing. Drain and rinse under cold water to halt cooking. Set aside to cool.
- Prepare the Pesto Dressing: In a food processor, combine 1 cup of fresh basil leaves, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth. If it’s too thick, add a tablespoon or two of water or extra olive oil to reach your desired consistency. Taste, and if desired, add lemon juice.
- Assemble the Salad: Toss the cooled pasta with the pesto dressing in a large mixing bowl, ensuring every piece is coated.
- Add the Tomatoes and Mozzarella: Gently fold in the halved cherry tomatoes and fresh mozzarella balls until combined.
- Garnish and Serve: Sprinkle torn basil leaves on top for an added touch of freshness. Let the salad sit for about 15 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian