Description
Whether you’re looking for a refreshing lunch or a dish to bring to a potluck, this pesto pasta salad is delicious and easy to make. Made with basil pesto tossed in perfectly cooked pasta noodles, this recipe comes together in under 30 minutes!
Ingredients
Pasta Salad:
- 1 pound pasta, such as cavatelli or penne
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, cut into small bite-sized pieces
- ½ cup finely chopped red onion
- ¼ cup chopped pepperoncini
- ¼ cup finely chopped parsley
Basil Pesto:
- 3 cups basil leaves
- ½ cup olive oil
- ⅓ cup pine nuts
- ⅓ cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add pasta and cook until tender. Check the package for cook time. Drain and rinse under cold water.
2. While the pasta cooks, prepare the pesto. In a food processor, combine basil, pine nuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Set aside.
3. In a large bowl, combine cooked noodles, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley.
4. Toss everything together until well combined. Taste and adjust seasoning if needed.
5. Refrigerate for at least 30 minutes before serving for best flavor.
Notes
Chill before serving. Pasta salad gets better as it rests. For the best flavor, mix and refrigerate the salad for at least 30 minutes. This is why this salad tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 4
- Sodium: 834
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 7
- Fiber: 2
- Protein: 10
- Cholesterol: 26