Description
This vibrant Pesto Pasta Salad is a perfect blend of tender pasta, fresh cherry tomatoes, creamy mozzarella, and a homemade basil pesto dressing. It offers a refreshing, flavorful dish ideal for casual lunches, picnics, or as a side for dinner.
Ingredients
Scale
Pasta Salad
- 1 pound pasta (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 Dressing
- 3 cups basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until tender, according to package instructions. Drain the pasta and rinse it under cold water to stop cooking and cool it down.
- Prepare the pesto: In a food processor, combine basil leaves, pine nuts, garlic, olive oil, lemon juice, sea salt, and black pepper. Blend until the mixture forms a smooth, creamy pesto sauce.
- Combine ingredients: In a large mixing bowl, add the cooked pasta, pesto, cherry tomatoes, fresh mozzarella pieces, red onion, pepperoncini, and chopped parsley. Toss thoroughly to ensure everything is well coated with the pesto.
- Adjust and serve: Taste and adjust seasoning if needed by adding more salt or pepper. Serve the pasta salad chilled or at room temperature for best flavor.
Notes
- For a nuttier flavor, lightly toast the pine nuts before blending.
- You can substitute mozzarella with vegan cheese for a dairy-free option.
- The salad can be refrigerated for up to 2 days; stir before serving.
- Add grilled chicken or tofu for a protein boost.
- Make sure to rinse the pasta thoroughly to prevent it from sticking.
