Description
A refreshing and vibrant bowl of Pesto Pasta Salad that elevates any meal with its burst of flavor, perfect for summer gatherings.
Ingredients
- 1 pound pasta (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
- 3 cups basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until tender (check the package for cooking time). Drain and rinse under cold water.
- Make the pesto: While the pasta cooks, prepare your basil pesto. In a food processor, combine basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Transfer to a bowl and set aside.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until well mixed and adjust seasoning if necessary.
Notes
Best enjoyed fresh, but can be refrigerated for up to 3 days. Freeze without fresh ingredients for up to a month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian