Description
A vibrant salad combining al dente pasta, fresh mozzarella, cherry tomatoes, 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
- Bring a large pot of salted water to a boil, then add the pasta.
- Cook according to package instructions until it reaches al dente perfection, around 8-10 minutes.
- Drain the pasta well in a colander and rinse under cold water to stop the cooking process.
- In a food processor or blender, combine basil leaves, Parmesan, olive oil, pine nuts, garlic, salt, and pepper.
- Pulse until all ingredients blend into a smooth pesto. Adjust with water or oil if needed.
- In a large mixing bowl, toss the cooled pasta with the pesto dressing.
- Gently fold in the cherry tomatoes and mozzarella, then sprinkle with torn basil leaves.
- Let the salad sit for about 15 minutes before serving.
Notes
Customize with grilled chicken or roasted vegetables. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg