Pesto Pasta Salad
A vibrant and flavorful pasta salad with homemade basil pesto, fresh tomatoes, and creamy mozzarella that captures the essence of summer gatherings.
Ingredients
Pasta and Veggies
- 1 pound pasta (such as cavatelli or penne) Choose a shape that holds sauce well.
- 1 cup cherry tomatoes (halved) Add ripe cherry tomatoes for sweetness.
- 8 oz fresh mozzarella (cut into small bite-sized pieces) Use real mozzarella for best texture.
- 1/2 cup finely chopped red onion Adjust quantity based on preference.
- 1/4 cup chopped pepperoncini Add to taste for tanginess.
- 1/4 cup finely chopped parsley Fresh parsley adds color and flavor.
Basil Pesto
- 3 cups basil leaves Fresh basil for the pesto.
- 1/2 cup olive oil Use high-quality olive oil.
- 1/3 cup pine nuts Toasted for enhanced flavor.
- 1/3 cup grated parmesan cheese Can substitute with nutritional yeast for dairy-free.
- 1 tablespoon lemon juice Adds brightness to the pesto.
- 2 cloves garlic Adjust based on taste preference.
- 1 teaspoon sea salt Enhances flavors.
- 1/4 teaspoon black pepper Freshly ground is best.
Instructions
Cooking the Pasta
- Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until tender. Drain and rinse well under cold water.
Making the Pesto
- In a food processor, combine basil leaves, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, sea salt, and black pepper. Process until smooth.
Assembling the Salad
- In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, mozzarella pieces, pepperoncini, and parsley. Toss until well combined.
Final Touches
- Taste and adjust seasoning with more salt or pepper as needed. Cover and refrigerate for at least 30 minutes before serving.
Notes
Serve chilled or at room temperature. For best flavors, let it sit in the fridge for a while.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 25gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 2g
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