Description
This vibrant pasta salad features al dente rotini or penne, juicy cherry tomatoes, creamy mozzarella, and fresh basil, all tossed in a homemade pesto dressing. It’s a perfect dish for picnics, potlucks, or a light meal, bursting with flavor and color!
Ingredients
Scale
- 8 ounces of pasta (rotini or penne preferred)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, roughly chopped
- 1/2 cup homemade or store-bought pesto
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Optional: 1/4 cup pine nuts, toasted
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions (typically 8-10 minutes for al dente), stirring occasionally.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Transfer the drained pasta to a large mixing bowl and let it cool for a few minutes.
- Slice the cherry tomatoes in half to release their juices.
- Halve the mozzarella balls or cut larger ones into bite-sized pieces.
- Rinse and dry the basil leaves, then stack, roll, and slice them into thin ribbons (chiffonade).
- In a small bowl, whisk together the pesto, olive oil, and balsamic vinegar.
- Add salt and pepper to taste, adjusting as needed.
- In the bowl with the cooled pasta, add the halved cherry tomatoes, mozzarella, and chopped basil.
- Pour the pesto dressing over the pasta and gently toss to coat.
- Taste the salad and adjust seasoning if necessary.
- Toast pine nuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
- Add any additional ingredients like bell peppers or grilled chicken, adjusting the dressing as needed.
- Cover the salad and chill in the refrigerator for at least 30 minutes to meld flavors.
- Before serving, give the salad a final toss and add more olive oil or balsamic vinegar if it seems dry.
- Serve in individual bowls and enjoy!
Notes
- This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to customize with your favorite vegetables or proteins.
- For a vegan version, use a plant-based pesto and omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes