Pesto Pasta Salad
Pesto pasta salad is a quick and fresh dish made with rotini pasta, basil pesto, cherry tomatoes, and mozzarella pearls. Ready in just 15 minutes, it's perfect for any meal or gathering.
Servings: 4
Calories: 639kcal
Ingredients
Pesto
- 2 cups fresh basil leaves, packed (from a 3-ounce container)
- ¼ cup pine nuts
- ½ cup grated parmesan cheese
- 1 tablespoon chopped garlic, 2 to 3 cloves
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon salt, plus additional for boiling the pasta
- ¼ teaspoon black pepper
- ½ cup olive oil, extra virgin
Pasta Salad
- ½ pound rotini pasta, half a 16-ounce box
- ¾ cup grape tomatoes, halved
- ½ cup fresh mozzarella pearls, patted dry
- ½ cup baby spinach, packed
- ¼ cup grated parmesan cheese
Instructions
- To the bowl of a food processor add the fresh basil, pine nuts, ½ cup grated parmesan cheese, garlic, lemon zest, lemon juice, salt, and black pepper. Pulse for 20-30 seconds or until well combined. You still want a little texture to the chopped basil and pine nuts.
- With the food processor running, slowly drizzle in the olive oil just until fully incorporated. Remove the lid and blade, then scrape down the sides of the bowl to ensure all the ingredients are fully combined. Transfer to a lidded container and set aside. This will yield approximately 1 cup of pesto. Measure out ¾ cup for the pasta salad and reserve the remaining ¼ cup for optional use.
- In a large pot of salted boiling water, cook the pasta for 9-11 minutes or just until al dente. Drain and rinse under cool water to stop the cooking.
- To a large bowl add the pasta and ¾ cup of the reserved pesto. Stir to evenly coat all the pasta with the pesto.
- Add the grape tomatoes, fresh mozzarella pearls, baby spinach and ¼ cup grated parmesan cheese. Stir to combine all the ingredients. You can stir in the additional ¼ cup reserved pesto if desired at this time or save it for another use.
- Transfer to a serving bowl and garnish with a sprig of fresh basil leaves if desired before serving.
Notes
- The pesto can be made, and stored in an airtight container in the refrigerator for up to 1 week prior to use in this recipe.
- A good quality brand of jarred basil pesto can easily be used as a shortcut ingredient if desired in place of making your pesto from scratch.
- Fresh mozzarella pearls are approximately ½-¾ inches in diameter. If you can not find them in your local store, you can substitute with Ciliegine (means “cherry sized”) fresh mozzarella, and then cut into halves to use in this recipe.
- It is best to grate your parmesan cheese by hand for the best flavor and texture. Pre-grated cheeses typically have additives added to the containers to prevent caking. These additives can alter the flavor and texture of the cheese when used.
- Pat the mozzarella pearls dry before adding to avoid extra moisture in the salad.
Nutrition
Calories: 639kcal | Carbohydrates: 49g | Protein: 18g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Cholesterol: 27mg | Sodium: 716mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1478IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 2mg