Pesto Pasta Salad
This pesto pasta salad combines pesto with pasta, tomatoes, mozzarella and fresh basil. It's packed with flavor, ready in under 30 minutes and makes for the perfect summer side dish.
Servings: 8
Ingredients
- 1 lb rotini pasta
- 1 pint cherry tomatoes halved
- 8 oz mozzarella pearls
- ⅓ cup Italian dressing homemade or store-bought (I used Bolthouse Farms)
- ¼ cup chopped fresh basil
- Fresh black pepper for garnish
Pesto
- 2 cups fresh basil leaves
- 2 small cloves garlic
- ¼ cup pine nuts
- ⅔ cup fresh grated Parmigiano-Reggiano parmesan works too
- 2 Tablespoons fresh lemon juice
- ½ teaspoon sea salt more to taste
- pinch ground black pepper more to taste
- ½ cup extra virgin olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside to cool.
- While pasta is cooking, make pesto by adding basil, garlic, pine nuts, grated parmesan, lemon juice, salt and pepper into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth.
- Combine cooled pasta with 1 cup pesto, Italian dressing, tomatoes, mozzarella and fresh basil.
- Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired.
- Serve immediately or chill until ready to serve. Note: you’ll have about ⅓ cup leftover pesto – store this in the fridge as you might want to add more pesto before serving as the pasta soaks up some of the pesto as it sits.
Notes
- Store-bought pesto: If you want to use store-bought pesto, I recommend getting fresh pesto (found in the refrigerated section at the store). You'll want to make sure you buy at least 1 cup.
- Make-ahead: This salad can be made ahead and stored in the refrigerator. Add the fresh basil and a bit more pesto just before serving to freshen it up.
- Serving: Serve the salad chilled or at room temperature. It makes a great side dish for picnics, barbecues or a light lunch. Or add some grilled protein and serve it for dinner.
- Extra vegetables: Feel free to add other vegetables like bell peppers, cucumbers, or olives for added flavor and texture.
Nutrition
Serving: 1/8 recipe | Calories: 466kcal | Carbohydrates: 48g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 277mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g