Description
A refreshing Pesto Pasta Salad that combines pasta, fresh basil, and a vibrant pesto sauce, perfect for any occasion.
Ingredients
Scale
- 8 ounces pasta (any shape)
- 1 cup basil leaves
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cherry tomatoes
- 1/4 cup mozzarella balls (optional)
- 1 tablespoon lemon juice
Instructions
- Fill a large pot with water and bring it to a boil over high heat.
- Once the water is boiling, add the pasta and cook according to the package instructions until it is al dente.
- While the pasta cooks, prepare the pesto sauce.
- In a food processor or blender, add the basil leaves, olive oil, pine nuts, garlic cloves, grated Parmesan cheese, salt, and black pepper.
- Blend the ingredients together until smooth, scraping down the sides of the processor if necessary.
- Taste the pesto and adjust the seasoning, adding more salt or pepper if desired.
- Once the pasta is done cooking, drain it in a colander and set it aside to cool for a few minutes.
- Place the cooked pasta in a large mixing bowl.
- Pour the pesto sauce over the pasta and toss well to coat all the noodles evenly.
- Cut the cherry tomatoes in half and add them to the pasta salad.
- If using mozzarella balls, cut them into halves or quarters and add them to the bowl as well.
- Drizzle the lemon juice over the pasta salad and give it a final gentle toss to mix.
- Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Serve the pesto pasta salad chilled or at room temperature.
Notes
- You can use any type of pasta, but short shapes like penne, rotini, or farfalle work best for pasta salad.
- To make the pesto smoother, add a bit more olive oil if needed.
- Toast the pine nuts lightly in a pan before blending for an extra depth of flavor.
- For a dairy-free version, swap Parmesan with nutritional yeast.
- Mozzarella balls are optional but add a nice creamy texture to the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg