Pesto Pasta Salad
A bright and comforting pasta salad featuring fresh basil pesto, cherry tomatoes, and mozzarella, perfect for picnics and gatherings.
Ingredients
Pasta and Vegetables
- 1 pound pasta (such as cavatelli or penne) Use whole wheat or gluten-free pasta if preferred.
- 1 cup cherry tomatoes (halved) Roasted tomatoes can be used for extra sweetness.
- ½ cup finely chopped red onion
- ¼ cup chopped pepperoncini Can replace with roasted red peppers if preferred.
- ¼ cup finely chopped parsley
Cheese and Nuts
- 8 oz fresh mozzarella (cut into small bite-sized pieces) For vegetarian labeling, use vegetarian-certified cheese.
- ⅓ cup pine nuts Toast for extra flavor, or substitute with walnuts or almonds.
- ⅓ cup grated parmesan cheese Substitute with nutritional yeast for a vegan version.
Pesto Ingredients
- 3 cups basil leaves
- ½ cup olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Cook the pasta
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente, checking the package for recommended cook time (usually 9–12 minutes).
- Drain and rinse well under cold water to stop the cooking and cool the noodles for the salad.
- Optionally, toss the pasta with a little olive oil to prevent sticking.
Make the pesto
- In a food processor, combine fresh basil leaves, pine nuts, grated parmesan cheese, olive oil, garlic, lemon juice, sea salt, and black pepper. Process until smooth and creamy.
Assemble the pasta salad
- In a large bowl, combine the cooled noodles, pesto, halved cherry tomatoes, mozzarella, red onion, pepperoncini, and parsley. Toss until evenly coated.
Chill and meld flavors
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Final touches
- Before serving, give the salad a gentle toss and garnish with extra basil leaves, a drizzle of olive oil, or grated parmesan.
Notes
Make-ahead: Cooked pasta can be refrigerated separately, and pesto can be made in advance. Store the salad tightly covered for 3-4 days. Freezing completed salad is not recommended.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 12gFat: 24gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 2g
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