Description
A vibrant summer pasta salad combining al dente pasta, fresh cherry tomatoes, creamy mozzarella, and a homemade basil pesto.
Ingredients
Scale
- 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 according to package instructions in salted boiling water until al dente. Drain and rinse under cold water.
- In a food processor, blend 1 cup fresh basil leaves, Parmesan cheese, olive oil, pine nuts, garlic, salt, and black pepper until smooth.
- Toss the cooled pasta with the pesto dressing until evenly coated.
- Gently fold in cherry tomatoes and mozzarella.
- Let the salad sit for 15 minutes before serving, garnished with torn basil leaves.
Notes
This salad can be made a day in advance for deeper flavors. For added protein, consider grilled chicken or shrimp.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg