Salad
Pesto Pasta Salad
A vibrant pasta salad tossed in bright homemade basil pesto with cherry tomatoes, olives, and fresh mozzarella. Perfect for picnics or weekday lunches.
27 min
4 servings
easy
Ingredients
- •350 g fusilli or rotini pasta
- •2 cups fresh basil, packed
- •3 tbsp pine nuts
- •1 clove garlic
- •60 g Parmigiano Reggiano
- •1/2 cup extra-virgin olive oil
- •1 cup cherry tomatoes, halved
- •125 g fresh mozzarella balls
- •1/4 cup black olives, pitted
- •1 tbsp lemon juice
Instructions
- 1Cook pasta al dente. Drain and rinse with cold water.
- 2Blend basil, pine nuts, garlic, and Parmesan. Slowly add olive oil with blender running. Season.
- 3Toss cooled pasta with pesto, adding a splash of pasta water if too thick.
- 4Fold in cherry tomatoes, mozzarella, and olives. Squeeze lemon over all.
- 5Serve at room temperature, garnished with extra basil.