Summer Pesto Pasta Salad: an easy pasta salad, filled with Mediterranean flavors and ready in under 15 minutes. A real crowd pleaser!
- 180 grams (2 cups) dry short-shape pasta half rigatoni, penne, bow ties, or fusilli
- 1/2 tablespoon extra virgin olive oil
- 150 grams (1 cup) cherry tomatoes halved
- 120 grams fresh mozzarella either small balls or cubed, 4.2 ounces
- 50 grams (1/4 cup) kalamata olives
- 1 tablespoon pine nuts
- fresh basil for garnish
For the basil pesto:
- 50 grams fresh basil leaves
- 2 tablespoons freshly grated parmesan cheese
- 1/2 clove garlic
- a big pinch of sea salt
- 3 tablespoons extra virgin olive oil
Cook the pasta in a pot of boiling salted water, drain and reserve some of the water.
Rinse the pasta under cold running water to stop the cooking process and toss it with half tablespoon of extra virgin olive oil.
While the pasta is cooking, prepare the basil pesto.
In a food processor, combine the basil leaves, garlic, pine nuts, salt and parmesan cheese. With the food processor running, slowly add the olive oil in a steady small stream.
If the pesto is too thick for your liking, you can thin it out with a bit of the reserved water or more oil.
When the pasta is cold, toss it with the pesto until evenly coated.
Add the olives, cherry tomatoes and mozzarella, sprinkle with pine nuts and garnish with basil leaves.
Enjoy this summer pesto pasta salad!
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Nutrition InformationAmount per serving (192 g)
— Calories: 434
, Fat: 23.2g
, Saturated Fat: 6.8g
, Cholesterol: 68mg
, Sodium: 438mg
, Carbohydrates: 38g
, Fiber: 1.4g
, Sugar: 1.4g
, Protein: 20.5g
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