Description
A vibrant Pesto Pasta Salad loaded with fresh basil, cherry tomatoes, and creamy mozzarella, perfect for any summer gathering.
Ingredients
Scale
- 8 oz. Pasta (fusilli or penne)
- 1 cup Fresh Basil Pesto
- 1 pint Cherry Tomatoes
- 8 oz. Fresh Mozzarella Balls
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- 1 tablespoon Fresh Lemon Juice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente (about 8-10 minutes).
- Drain and Cool: Once the pasta is done, drain it in a colander and rinse it under cold water.
- Make the Pesto: In a food processor, combine 2 cups of fresh basil, 2 cloves of garlic, 1/3 cup of pine nuts, 1/2 cup of parmesan cheese, and 1/2 cup of olive oil. Blend until smooth, and season with salt.
- Combine Ingredients: In a large mixing bowl, combine the drained pasta, pesto, halved cherry tomatoes, and mozzarella balls. Toss gently.
- Season and Add Flavors: Drizzle the olive oil and lemon juice over the salad, then season with salt and pepper to taste.
- Chill and Serve: Let your salad chill in the fridge for at least 30 minutes before serving.
Notes
Garnish with fresh basil or parmesan. This dish can be made a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, pesto, summer recipes, healthy salad, vegetarian dishes