Description
A fresh and flavorful pasta salad featuring vibrant cherry tomatoes, creamy mozzarella, and aromatic basil pesto, perfect for summer gatherings.
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, minced
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, following the package’s recommended time. Once cooked, drain the pasta and rinse thoroughly under cold water to stop the cooking process.
- Combine fresh basil leaves, pine nuts, grated parmesan, olive oil, garlic cloves, lemon juice, sea salt, and black pepper in a food processor. Blend until smooth and creamy, ensuring that the mixture is well incorporated. Transfer the pesto to a bowl and set aside.
- In a large mixing bowl, combine the cooled pasta with the pesto. Add halved cherry tomatoes, small pieces of mozzarella, chopped pepperoncini, parsley, and finely chopped red onion. Toss all ingredients gently but thoroughly to ensure even coverage.
- Taste the salad and make any necessary adjustments to the seasoning before serving. Serve chilled or at room temperature for the best flavor.
Notes
Store leftovers in an airtight container in the fridge for up to 2-3 days. Best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg