Description
This vibrant pasta salad with homemade kale-basil pesto is bursting with fresh herbs, creamy mozzarella, and juicy tomatoes—perfect for warm days or gatherings.
Ingredients
For the salad:
- 1 lb rotini pasta
- 2 cups cherry tomatoes, halved (use red and yellow for color)
- 8 oz fresh mozzarella pearls
- ¼ red onion, thinly sliced
- 2 tbsp fresh basil, thinly sliced
- Shredded parmesan, for garnish
For the kale-basil pesto:
- 1 cup chopped kale
- 1 cup fresh basil leaves, packed
- ½ cup olive oil
- ¼ cup shredded parmesan
- ¼ cup toasted pine nuts
- 2 garlic cloves
- 2½ tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the Pasta: Bring salted water to a boil and cook rotini until al dente (about 8–10 minutes). Drain and rinse under cold water to cool.
- Make the Pesto: In a food processor, combine kale, basil, garlic, lemon juice, salt, pepper, pine nuts, and parmesan. Blend while slowly drizzling in olive oil until smooth and creamy.
- Assemble the Salad: In a large bowl, toss cooled pasta with cherry tomatoes, mozzarella pearls, red onion, and basil. Add the desired amount of pesto and toss until evenly coated.
- Serve: Garnish with extra basil and shredded parmesan. Serve immediately or refrigerate until ready to enjoy.
Notes
For a nut-free version, substitute toasted sunflower seeds or omit pine nuts. The pesto can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: Boil, Blend
- Cuisine: American, Italian-Inspired