Description
A delightful Pesto Pasta Salad that combines fresh basil pesto, pasta, and vibrant vegetables, creating a dish that’s perfect for gatherings and family meals.
Ingredients
Scale
- 1 pound pasta (such as cavatelli or penne)
- 1 cup cherry tomatoes (halved)
- 8 oz fresh mozzarella (cut into small bite-sized pieces)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped pepperoncini
- 1/4 cup finely chopped parsley
- 3 cups basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until tender. Drain and rinse under cold water to stop the cooking process.
- Prepare the basil pesto by blending basil leaves, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, sea salt, and black pepper in a food processor until smooth.
- Combine the cooled pasta, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley in a large bowl. Gently toss together.
- Adjust seasoning with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to meld the flavors.
Notes
For the best flavor, use fresh basil and high-quality olive oil. Adjust ingredients based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg