Pesto Pasta Salad

Name: Pesto Pasta Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
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

🕒 Prep: 15 min

🔥 Cook: 12 min

🍽 Serves: 8

★★★★★

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Pesto Pasta Salad is a refreshing twist on a classic, combining the rich, herbaceous notes of homemade pesto with the fresh and vibrant flavors of cherry tomatoes and mozzarella. Perfect for a summer picnic or a light dinner, it’s as easy to make as it is delicious to eat.

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Ingredients for Pesto Pasta Salad

Fusilli pasta is the foundation of this salad, its twists and turns capturing the pesto beautifully in every bite. Fresh basil leaves bring a vibrant, aromatic kick to the pesto, essential for that authentic Italian flavor. The grated Parmesan cheese adds a savory, umami depth, while the pine nuts contribute a subtle nuttiness and creamy texture. Garlic is the spice that rounds out the pesto, providing just the right amount of punch. Extra-virgin olive oil emulsifies the pesto, giving it a smooth consistency. Cherry tomatoes offer a burst of sweetness and juiciness, balancing the flavors. Finally, the mozzarella balls provide a creamy, indulgent texture that complements the other ingredients perfectly.

Tips & Tricks

Toasting the pine nuts before adding them to the pesto enhances their flavor.
If the pesto is too thick, add a bit more olive oil to reach your desired consistency.
For a bit of spice, add a pinch of red pepper flakes to the pesto.
If fresh basil isn't available, substitute with spinach for a milder but still delicious pesto.

Serving Suggestions

This salad pairs wonderfully with grilled chicken or shrimp for a more substantial meal. It’s also delightful alongside a crusty loaf of garlic bread. For a touch of elegance, serve it in individual bowls garnished with additional Parmesan and a sprig of fresh basil.

Frequently Asked Questions

Can I make this salad ahead of time?: Absolutely! It can be made a day in advance and stored in the refrigerator. Just give it a good toss before serving.
What can I use instead of pine nuts?: Walnuts or almonds are great substitutes and will give the pesto a different but delicious flavor.
Is it necessary to rinse the pasta?: Yes, rinsing the pasta stops it from cooking further and keeps it from becoming mushy. It also helps to cool it down for the salad.

Pesto Pasta Salad Recipe Walkthrough

Start by cooking the fusilli pasta according to the package instructions. Aim for an al dente texture, as it will hold up better when mixed with the pesto. Once cooked, drain the pasta and rinse it under cold water. This stops the cooking process and keeps the pasta from getting too soft.

While the pasta cools, let's make the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse these together until they are finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.

In a large bowl, combine the cooled pasta with the freshly made pesto, ensuring each piece is well coated. Add in the cherry tomatoes and mozzarella balls, tossing gently to mix everything evenly. Cover the bowl and refrigerate the salad for at least 30 minutes. This resting period allows the flavors to meld together.

Once chilled, your Pesto Pasta Salad is ready to serve. Enjoy it cold or let it come to room temperature before digging in.

Why You'll Love This Recipe

Quick and easy to prepare, making it perfect for busy weeknights.
A versatile dish that can be served as a main or a side.
Uses fresh ingredients for vibrant, bold flavors.
No need for reheating – it's ideal for potlucks or picnics.
Customizable with your favorite veggies or proteins.

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

Step-by-step 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.