Ingredients
Scale
- 12 oz (340g) pasta (penne, rotini, or farfalle work well)
- 1 cup fresh basil pesto (store-bought or homemade)
- 1 cup cherry or grape tomatoes, halved
- 8 oz (225g) mozzarella balls (bocconcini or ciliegine), drained
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts or walnuts, toasted (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing:
- In a large mixing bowl, combine the basil pesto with olive oil and balsamic vinegar if using. Mix well.
- Combine Ingredients:
- Add the cooled pasta to the bowl with the pesto mixture. Toss until the pasta is evenly coated with the pesto.
- Add Remaining Ingredients:
- Gently fold in the cherry tomatoes, mozzarella balls, and toasted pine nuts or walnuts if using. Season with salt and pepper to taste.
- Chill and Serve:
- Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Garnish with fresh basil leaves before serving if desired.
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal
- Fat: 22g
- Carbohydrates: 40g
- Protein: 14g