Pesto Pasta Salad
Creamy pesto pasta salad with rotini, juicy tomatoes, and fresh mozzarella is an easy flavorful side dish perfect for warm weather meals, picnics, and potlucks.
Servings: 4 (approximately 1 cup) servings
Calories: 629kcal
Ingredients
Pesto
- 2 cups fresh basil leaves packed (from a 3-ounce container)
- ¼ cup pine nuts
- ½ cup grated parmesan cheese
- 1 tablespoon chopped garlic (2-3 cloves)
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon salt (plus additional for boiling the pasta)
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Pasta Salad
- ½ pound rotini pasta (half a 16-ounce box)
- ¾ cup grape tomatoes, halve
- ½ cup fresh mozzarella pearls (patted dry)
- ½ cup baby spinach packed
- ¼ cup grated parmesan cheese
Instructions
- To the bowl of a food processor add the fresh basil, pine nuts, ½ cup grated parmesan cheese, garlic, lemon zest, lemon juice, salt, and black pepper. Pulse for 20-30 seconds or until well combined. You still want a little texture to the chopped basil and pine nuts.2 cups fresh basil leaves, ¼ cup pine nuts, ½ cup grated parmesan cheese, 1 tablespoon chopped garlic, 1 teaspoon lemon zest, 2 teaspoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper
- With the food processor running, slowly drizzle in the olive oil just until fully incorporated. Remove the lid and blade, then scrape down the sides of the bowl to ensure all the ingredients are fully combined. Transfer to a lidded container and set aside. This will yield approximately 1 cup of pesto. Measure out ¾ cup for the pasta salad and reserve the remaining ¼ cup for optional use.½ cup extra virgin olive oil
- In a large pot of salted boiling water, cook the pasta for 9-11 minutes or just until al dente. Drain and rinse under cool water to stop the cooking.½ pound rotini pasta
- To a large bowl add the pasta and ¾ cup of the reserved pesto. Stir to evenly coat all the pasta with the pesto.
- Add the grape tomatoes, fresh mozzarella pearls, baby spinach and ¼ cup grated parmesan cheese. Stir to combine all the ingredients. You can stir in the additional ¼ cup reserved pesto if desired at this time or save it for another use.¾ cup grape tomatoes,, ½ cup fresh mozzarella pearls, ½ cup baby spinach, ¼ cup grated parmesan cheese
- Transfer to a serving bowl and garnish with a sprig of fresh basil leaves if desired before serving.
Notes
Storage:
- Store: Keep leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture, enjoy within the same day.
- Reheat: No need to reheat; this cold pasta salad is best served chilled or at room temperature.
- Freeze: Not recommended. Freezing will affect the texture of the pasta and fresh greens.
- Make-ahead tip: You can prepare the pesto up to 1 week in advance and store it in the fridge in a sealed container. Assemble the pesto and pasta salad just before serving for the freshest results.
- Grate your parmesan by hand for the best texture and flavor; pre-grated cheese often contains anti-caking agents that affect the final dish.
- Pat mozzarella pearls dry before adding to avoid extra moisture in the salad.
- Toss the pasta while still slightly warm so the pesto clings and absorbs better.
- Cook the pasta just until al dente to help it hold up after mixing.
- Make it a meal by adding protein like grilled chicken, shrimp, or chickpeas.
- Go dairy-free with plant-based cheese and pesto for a vegan-friendly version.
- Add a little heat with a pinch of red pepper flakes for a spicy twist.
Nutrition
Calories: 629kcal | Carbohydrates: 48g | Protein: 17g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 21mg | Sodium: 637mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1383IU | Vitamin C: 9mg | Calcium: 257mg | Iron: 2mg
