Pesto Pasta Salad
A vibrant and creamy salad featuring pasta, fresh basil pesto, cherry tomatoes, and mozzarella, perfect for any gathering or picnic.
Ingredients
Main Ingredients
- 1 pound pasta (such as 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 Find in the condiment aisle or near pickles.
- 1/4 cup finely chopped parsley
For the Pesto
- 3 cups basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts Toast lightly for enhanced flavor.
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions, usually for about 5-7 minutes, until tender. Drain the pasta and rinse it under cold water to stop the cooking process.
Making the Pesto
- In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, olive oil, garlic, lemon juice, sea salt, and black pepper. Process everything until smooth and creamy, scraping down the sides as needed. Set aside.
Assembling the Salad
- In a large mixing bowl, combine the cooled pasta, pesto, halved cherry tomatoes, mozzarella pieces, chopped pepperoncini, and parsley. Toss until well combined. Taste and adjust the seasoning as needed.
Notes
For best flavors, let the salad sit at room temperature for about 30 minutes before serving. This dish can be made ahead and stored for up to 3-5 days in an airtight container in the refrigerator.