Pesto Pasta Salad

This vibrant Pesto Pasta Salad combines al dente pasta with homemade basil pesto, juicy cherry tomatoes, and creamy mozzarella balls. It is a refreshing and satisfying dish, perfect for summer picnics or barbecues. The fresh ingredients and vibrant colors make it a crowd-pleaser at any gathering.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 8

Ingredients

1 lb fusilli pasta

2 cups fresh basil leaves

1/2 cup grated Parmesan cheese

1/4 cup pine nuts

2 cloves garlic

1/2 cup extra-virgin olive oil

1 pint cherry tomatoes, halved

8 oz mozzarella balls, drained

Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

2. In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.

3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Season with salt and pepper to taste.

4. In a large bowl, combine the cooked pasta, pesto, cherry tomatoes, and mozzarella balls. Toss until all ingredients are evenly coated with the pesto.

5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Serve chilled or at room temperature.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served cold or at room temperature. No reheating necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.