Sspoonandsizzle Kitchen PrintMade for the kitchen
Pesto Pasta Salad
A fresh and flavorful pasta salad made with basil pesto, cherry tomatoes, mozzarella, Parmesan, and fresh basil. It is great served chilled or slightly closer to room temperature.
Prep Time15 minutes
Cook Time10 minutes
Total Time45 minutes
Servings8
Course: Salad, Side Dish Cuisine: Italian-Inspired Calories: 390 Difficulty: BeginnerDiet: Vegetarian
Ingredients
Pasta Salad
12 oz short pasta, such as rotini or fusilli
1 1/2 cups cherry tomatoes, halved
8 oz fresh mozzarella pearls
1/3 cup grated Parmesan
1/3 cup fresh basil leaves
1 tablespoon salt, for the pasta water
Black pepper, to taste
Pesto Dressing
3/4 cup basil pesto
1 tablespoon lemon juice
1 tablespoon olive oil
1 to 2 tablespoons extra pesto, if needed
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl
- Whisk
- Cutting board
- Sharp knife
- Large spoon or silicone spatula
Method
- Bring a large pot of water to a strong boil and stir in 1 tablespoon salt.
- Add the pasta and cook until al dente, checking it about 1 minute before the package cooking time ends.
- Drain the pasta well and let it cool for about 10 minutes, tossing once or twice so the steam can escape.
- Halve the cherry tomatoes. If using larger mozzarella balls instead of pearls, cut them into bite-size pieces.
- Whisk together the pesto, lemon juice, and olive oil until smooth.
- Transfer the cooled pasta to a large mixing bowl and toss it with the pesto dressing until evenly coated.
- Gently fold in the cherry tomatoes and mozzarella.
- Cover and refrigerate for 20 minutes.
- Toss the salad again, then finish with Parmesan, fresh basil, and black pepper. Add 1 to 2 tablespoons extra pesto if the pasta looks dry.
Chef’s Notes
- * Cool the pasta before adding the pesto to help keep the basil flavor and color fresh.
- * Do not overcook the pasta because slightly firm pasta holds its texture better after chilling.
- * Store leftovers covered in the refrigerator for up to 3 days.
- * If the salad becomes dry after chilling, stir in a spoonful of pesto or a small drizzle of olive oil before serving.
- * Store-bought or homemade basil pesto can be used.