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Pesto Pasta Salad

A vibrant and flavorful pasta salad with fresh ingredients and creamy pesto, perfect for summer cookouts, holiday gatherings, or cozy nights at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 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
Pesto Ingredients
  • 3 cups basil leaves Use the freshest basil possible for best flavor.
  • 1/2 cup olive oil
  • 1/3 cup pine nuts Toast them for enhanced flavor.
  • 1/3 cup grated parmesan cheese Can be replaced with nutritional yeast for a vegan option.
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil, add the pasta, and cook until tender. Drain and rinse under cold water to cool.
Making the Pesto
  1. In a food processor, blend basil, pine nuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper until smooth and creamy. Set aside.
Assembling the Salad
  1. In a large bowl, combine the cooked pasta, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until well combined. Adjust seasoning if necessary.

Notes

Serve chilled or at room temperature. Drizzle with more olive oil if desired. Can be made ahead of time; just hold off on adding the pesto until serving.