Pesto Pasta Salad
My go-to summer pasta salad made with basil pesto, fresh mozzarella, sun-dried tomatoes, and toasted pine nuts.
Servings: 4
Ingredients
- 8 ounces pasta
- 4 ounces fresh mozzarella cut into bite-sized cubes
- 1/2 cup basil pesto ~140g
- 2 tablespoons pine nuts 28g, toasted
- 12 sun-dried tomatoes 60g, thinly sliced
- Handful fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside to cool slightly.
- While the pasta is still warm, toss it with the pesto until evenly coated. Let cool to room temperature.
- Once the pasta has cooled, add the toasted pine nuts, mozzarella, sun-dried tomatoes, and basil leaves. Toss gently to combine.
- Taste and adjust the seasoning as needed. Depending on the pesto you use, you may want to add a little extra salt.
- Serve at room temperature or chilled.
Notes
Store the pesto pasta salad in an airtight container in the refrigerator for up to 5 days.
Did You Make This Recipe?
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