Pesto Pasta Salad
Nothing says summer like pasta salad and this pesto pasta packed with mozarella pearls, spinach, and tomatoes is the best way to cool off on a hot day! Not only are the colors vibrant but also the taste and it just gets better and better every day it sits. Prep it the day before and lunch is sorted the next day!
Servings servings
Ingredients
PESTO
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/3 cup pine nuts
- 3 cups basil
- 1 cup baby spinach
- 2/3 to 3/4 cup extra virgin olive oil
- zest of one lemon
- 1 teaspoon lemon juice
- 2/3 cup freshly grated parmesan
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
FOR ASSEMBLY
- 12 ounces cavatappi pasta, uncooked
- 8 ounces mozzarella pearls, drained
- 1 cup baby spinach, chopped
- 1 cup grape tomatoes, cut in half
- 1/2 cup grated parmesan
Instructions
MAKE THE PESTO
- To a heated pan over medium-low heat, add olive oil, pine nuts, and garlic. Saute for 2 to 3 minutes until fragrant and pine nuts are toasted. Take off the heat.
- Now to make the pesto, just add the sauteed pine nuts and garlic along with the basil, more olive oil, lemon zest, lemon juice, parmesan, salt, and black pepper.
- Blend until completely smooth and set aside.
COOK THE PASTA
- Boil pasta according to package directions in salted water.
- Drain when cooked and allow to cool for about 5 to 10 minutes. Then transfer to a large mixing bowl.
ASSEMBLY
- To the same bowl with the pasta, add the mozzarella pearls, spinach, tomatoes, parmesan, and all of the pesto.
- Toss it all together very well.
- Cover tightly with saran wrap or foil and pop in the fridge to chill for an hour to two before serving!
Notes
If you'd like to add some protein, grilled chopped chicken is a great option!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!