Pesto Pasta Salad
This pesto pasta salad is a refreshing, vibrant dish loaded with rotini, cherry tomatoes, and creamy mozzarella, all coated in a homemade basil pesto for an easy, guilt-free side.
Ingredients
- 1 lb rotini pasta
- 1 pint cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup Italian dressing (homemade or store-bought)
- 1/4 cup chopped fresh basil
- Fresh black pepper, for garnish
- 2 cups fresh basil leaves
- 2 small cloves garlic
- 1/4 cup pine nuts
- 1/2 cup fresh grated Parmigiano-Reggiano (or parmesan)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt (more to taste)
- A pinch of ground black pepper (more to taste)
- 1/2 cup extra virgin olive oil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, cook the rotini according to package instructions until al dente. Drain and set aside to cool.
- Prepare the pesto: In a food processor, add basil leaves, garlic, pine nuts, grated Parmesan, lemon juice, sea salt, and black pepper. Pulse until coarsely chopped.
- Emulsify the sauce: Slowly drizzle in the olive oil while processing until the pesto becomes smooth and creamy.
- Combine ingredients: In a large mixing bowl, toss the cooled pasta with 1 cup of the prepared pesto, Italian dressing, cherry tomatoes, mozzarella, and chopped fresh basil.
- Season and serve: Finish with freshly cracked black pepper and adjust salt to taste. Serve immediately or chill for later.