Description
This vibrant pesto pasta salad combines fresh basil, juicy cherry tomatoes, and creamy mozzarella for a refreshing and flavorful dish. Perfect for picnics, potlucks, or a quick weeknight meal, it’s a guaranteed crowd-pleaser!
Ingredients
- 8 oz penne pasta, cooked al dente
- 2 tablespoons pine nuts
- 2 cloves garlic, minced
- 1 cup fresh sweet basil, tightly packed
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, cubed
- Sea salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the penne pasta according to package instructions until al dente.
- Drain, rinse under cold water, and set aside in a large bowl.
- Toast the Pine Nuts:
- Heat a small skillet over medium heat.
- Add pine nuts and toast for 2–3 minutes, stirring frequently, until golden and fragrant.
- Remove from heat and let cool.
- Make the Pesto:
- In a blender or food processor, combine toasted pine nuts, minced garlic, and fresh basil.
- Blend until smooth, gradually drizzling in olive oil.
- Stir in grated parmesan cheese and season with salt and pepper to taste.
- Assemble the Salad:
- Toss the cooked pasta with the prepared pesto until evenly coated.
- Add halved cherry tomatoes and cubed mozzarella, gently folding them into the salad.
- Adjust seasoning with additional salt and pepper if needed.
- Serve and Enjoy:
- Garnish with extra parmesan cheese or fresh basil leaves.
- Serve immediately or refrigerate for up to 2 hours for a chilled salad.
Notes
- Use freshly grated parmesan and high-quality olive oil for the best flavor.
- Don’t overcook the pasta; al dente texture works best in pasta salads.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian