Description
A vibrant and fresh pasta salad combining al dente pasta, mozzarella, tomatoes, and homemade basil pesto, perfect for gatherings and quick weeknight dinners.
Ingredients
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- ¼ cup fresh basil leaves, torn
- 1 cup fresh basil leaves (for pesto)
- ⅓ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil (for pesto)
- 2 tablespoons pine nuts (or walnuts)
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Pesto Dressing: In a food processor or blender, combine fresh basil leaves, grated Parmesan, olive oil, pine nuts, garlic, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
- Adjust the Consistency: If the pesto is too thick, add a tablespoon or two of water or extra olive oil. Taste and adjust seasoning, adding lemon juice for extra brightness if desired.
- Assemble the Salad: In a large mixing bowl, toss the cooled pasta with the pesto dressing, ensuring every piece is coated evenly.
- Add the Tomatoes and Mozzarella: Gently fold in the halved cherry tomatoes and fresh mozzarella balls.
- Garnish and Serve: Sprinkle torn basil leaves over the salad for freshness and presentation. For best flavor, let the salad sit for 15 minutes before serving to allow the flavors to meld.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Flavors will deepen over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian