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–+ servings

Pesto Pasta Salad

A refreshing and vibrant pasta salad tossed with homemade pesto, cherry tomatoes, and mozzarella, perfect for picnics or as a side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz fusilli pasta or any pasta of choice
  • 1 cup cherry tomatoes halved
  • 1 cup mozzarella balls bocconcini or ciliegine
  • 1/2 cup black olives sliced
Pesto Sauce
  • 2 cups fresh basil leaves packed
  • 1/2 cup parmesan cheese grated
  • 1/2 cup olive oil extra virgin
  • 1/3 cup pine nuts toasted
  • 2 cloves garlic minced
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.
Make Pesto
  1. In a food processor, combine the basil leaves, parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
  2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Combine Salad
  1. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and black olives.
  2. Add the pesto sauce and toss until everything is well coated. Adjust seasoning if necessary.
  3. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 4gFiber: 3gSugar: 2g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

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