Description
This Pesto Pasta Salad with Mozzarella & Veggies is a refreshing, vibrant dish featuring a homemade basil pesto, juicy cherry tomatoes, and your favorite greens. Perfect for summer picnics or easy lunches.
Ingredients
- 12 oz spiral pasta (rotini, fusilli, or farfalle)
- 2 cups fresh basil leaves
- 2 cloves garlic
- ¼ cup pine nuts (toasted)
- ½ cup grated parmesan cheese
- ½ cup olive oil
- 1 pint cherry tomatoes, halved
- 1 zucchini or yellow squash, thinly sliced
- 1 cup baby spinach or arugula
- 1 cup mini mozzarella balls or crumbled feta
- Salt to taste
- Optional: grilled chicken or chickpeas
- Optional: squeeze of lemon juice
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just past al dente. Drain and rinse under cold water to stop the cooking process.
- Make Pesto: In a food processor, blend the basil, garlic, toasted pine nuts, and parmesan cheese. While blending, drizzle in the olive oil until smooth. Season with salt and a squeeze of lemon juice to taste.
- Prep Veggies: Slice cherry tomatoes, thinly slice zucchini or squash, and prepare the baby spinach or arugula.
- Mix Together: In a large mixing bowl, combine the cooked pasta, pesto, prepared vegetables, and mozzarella or feta. Toss gently until everything is evenly coated.
- Chill: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
- Serve: Garnish with extra pesto, parmesan cheese, or toasted pine nuts if desired. Enjoy cold or at room temperature.
Notes
You can add grilled chicken or chickpeas for extra protein. Great make-ahead dish for picnics, barbecues, or packed lunches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: Boil, Blend
- Cuisine: Mediterranean-Inspired