Description
A delightful salad featuring fresh pasta, vibrant pesto, and colorful ingredients, perfect for picnics or as a side dish.
Ingredients
- 1 pound pasta (such as cavatelli or penne)
- 1 cup cherry tomatoes (halved)
- 8 oz fresh mozzarella (cut into small bite-sized pieces)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped pepperoncini
- 1/4 cup finely chopped parsley
- 3 cups basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until tender. Drain and rinse under cold water.
- Make the pesto: In a food processor, combine basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth.
- Assemble the salad: In a large bowl, mix the cooked pasta, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss to combine and adjust seasoning as needed.
Notes
Serve chilled or at room temperature. Garnish with extra pine nuts and parmesan cheese. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Salad
- Cuisine: Italian