Pesto Pasta Salad
A vibrant and flavorful pasta salad made with fresh basil, creamy mozzarella, and a variety of vegetables, perfect for picnics or quick weeknight meals.
Ingredients
Pasta and Vegetables
- 1 pound pasta (such as 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
Pesto Ingredients
- 3 cups basil leaves Fresh
- 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
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, checking the package for recommended cook time. Drain and rinse well under cold water.
Making the Pesto
- While the pasta is cooking, prepare the basil pesto. In a food processor, combine the fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Scoop out of the food processor and set aside.
Assembling the Pasta Salad
- In a large bowl, combine the noodles, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until it's well combined, and taste to adjust the seasoning, if needed.
Notes
Serve chilled or at room temperature. Pairs wonderfully with grilled chicken or fish. Store leftovers in an airtight container in the refrigerator for up to three days. Let the salad sit for about 30 minutes before serving for enhanced flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 6gSodium: 450mgFiber: 3gSugar: 4g
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