Description
A bright and easy-to-make pasta salad featuring homemade basil pesto, cherry tomatoes, and creamy mozzarella, perfect for potlucks and summer gatherings.
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 (for garnish)
- 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
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and immediately rinse under cold water to stop the cooking. Shake off excess water and set the pasta aside to cool completely.
- In a food processor or blender, combine 1 cup fresh basil leaves, ⅓ cup grated Parmesan, ⅓ cup olive oil, 2 tablespoons pine nuts (or walnuts), 1 clove garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Pulse until smooth, scraping the sides as needed.
- If the pesto is very thick, add 1–2 tablespoons of water or extra olive oil and blend again. Taste and adjust seasoning. Add the juice of ½ a lemon if you like a brighter pesto.
- Place the cooled pasta in a large mixing bowl. Spoon the pesto over the pasta and toss with tongs or two forks until every piece is coated evenly.
- Gently fold in the halved cherry tomatoes and the bocconcini (or diced mozzarella) being careful not to smash the tomatoes.
- Sprinkle the torn basil leaves over the salad and let it sit for 15 minutes at room temperature before serving, or chill and serve cold.
Notes
Pasta tips: Any short pasta works; fusilli and farfalle catch more pesto. For a vegan option, use nutritional yeast instead of Parmesan.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian