Pesto Pasta Salad
This pesto pasta salad is loaded up with fresh mozzarella, and juicy tomatoes, coated with an easy-to-make homemade pesto sauce made with fresh basil and garlic. It's so fresh and delicious!
Servings: 6
Ingredients
Pesto Sauce
- 2 cups fresh basil (just the leaves, stems removed)
- 2 tablespoons pine nuts (can substitute with walnuts if needed)
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1/2 cup grated parmesan
Pasta Salad
- 1 pound Fusilli pasta (or pasta noodle of choice)
- prepared pesto sauce
- 2 cups diced cherry tomatoes
- 1 cup kalamata olives (pitted and sliced)
- 7 ounces fresh mozzarella (you can find the ball-shaped mozzarella in the deli section of most markets)
Instructions
Pesto Sauce
- Add the basil, pine nuts, garlic, and parmesan to a food processor. Pulse until mostly mixed and basil and pine nuts have been broken down into small pieces.
- Slowly drizzle in the olive oil while pulsing the processor until all oil is added and the sauce is mixed.
Pasta Salad
- Boil the pasta noodles until cooked and softened. Drain and rinse the noodles with cold water to help cool them.
- Add the pesto sauce and stir until the noodles are fully coated. Add the diced tomatoes and mozzarella. Fold to combine.
- Cover and chill for about 2 hours prior to serving. If the noodles have soaked up too much sauce add more pesto sauce as needed.
- Serve chilled and enjoy!
Notes
Originally Posted on June 14, 2017
Updated on June 6, 2022
Nutrition
Calories: 588kcal | Carbohydrates: 62g | Protein: 21g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 33mg | Sodium: 715mg | Potassium: 374mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1050IU | Vitamin C: 13mg | Calcium: 290mg | Iron: 2mg
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