Description
A fresh and flavorful pasta salad with basil pesto, cherry tomatoes, mozzarella, and pine nuts. Perfect for picnics or as a side dish.
Ingredients
Scale
- 8 ounces rotini or penne pasta
- 1 cup fresh basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup pine nuts, toasted
- 1/2 cup black olives, pitted and sliced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8 to 10 minutes. The pasta should be tender with a slight bite.
- Drain the pasta and rinse under cold water to stop the cooking process and cool it for the salad. Shake off excess water so the pasta isn’t soggy.
- In a large mixing bowl, combine the cooled pasta with the pesto. Stir gently to coat each piece evenly with the glossy, fragrant sauce.
- Add the halved cherry tomatoes, mozzarella, black olives, and toasted pine nuts to the bowl. Toss lightly to distribute the ingredients without breaking the cheese.
- Drizzle the olive oil over the salad for a silky finish and season carefully with salt and pepper to taste. Remember, the pesto and Parmesan already add saltiness, so season gradually.
- Sprinkle Parmesan cheese on top and garnish with fresh basil leaves for a vibrant, aromatic touch.
- Cover and refrigerate for at least 30 minutes to allow the flavors to marry beautifully. Serve chilled or at room temperature for the best taste.
Notes
- Cook the pasta just until al dente to prevent mushiness when chilled in the salad.
- Toasting pine nuts enhances their nutty flavor; watch closely to avoid burning.
- Use fresh pesto for the brightest flavor, but good-quality store-bought pesto works well too in a pinch.
- Avoid overmixing once the cheese is added; you want those mozzarella bites intact and creamy.
- Adjust salt carefully, since pesto and Parmesan cheese bring seasoning already.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pesto pasta salad, basil pesto, pasta salad recipe, Italian salad, mozzarella pasta salad, cold pasta salad