Description
Basil Pesto Pasta Salad is a vibrant, flavor-packed dish that’s perfect for summer gatherings.
Ingredients
Scale
- 2 cups rotini pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (toasted)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic
- 1 cup cherry tomatoes (halved)
- 1 cup fresh mozzarella balls
- Salt & pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain and let cool slightly.
- In a food processor, combine basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- Gradually add olive oil while pulsing until smooth. Season with salt and pepper.
- In a large bowl, combine warm pasta with pesto sauce, tossing to coat evenly.
- Gently fold in cherry tomatoes and mozzarella balls.
- For enhanced flavor, chill in the fridge for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 2g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Feel free to customize by adding grilled chicken or avocado for extra protein. Store leftovers in an airtight container for up to three days; best enjoyed cold.