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Pesto Pasta Salad Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (such as fusilli or rotini)
  • 2 cups fresh basil leaves, packed
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1/2 tsp fine sea salt, plus more for the pasta water
  • 8 oz fresh mozzarella pearls (bocconcini), halved if large
  • 1 pint cherry tomatoes, halved
  • Fresh basil leaves for garnish (optional)

Method
 

  1. Bring a large pot of salted water to a boil. Cook 1 lb pasta until al dente, about 8 to 10 minutes. Drain and rinse with cold water to cool the pasta completely.
  2. While the pasta cooks, combine 2 cups basil, 1/2 cup olive oil, 1/3 cup pine nuts, 2 garlic cloves, 1 tbsp lemon juice, and 1/2 tsp salt in a food processor. Pulse until finely chopped, then transfer to a large bowl and stir in 1/2 cup Parmesan.
  3. Add the cooled pasta to the pesto and toss until evenly coated, adding a splash of water or olive oil if it seems thick.
  4. Gently fold in the halved cherry tomatoes and mozzarella pearls. Garnish with extra basil leaves and serve right away, or cover and refrigerate until ready to eat.

Notes

For the brightest color, serve this salad at room temperature. If you are making it ahead, toss the pasta with the pesto and refrigerate, then add the tomatoes and mozzarella no more than an hour before serving so they stay fresh and perky.