Ingredients
Scale
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 1/2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- 1/4 cup fresh basil leaves, torn
- Pesto Dressing:
- 1 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 2 tablespoons pine nuts (or walnuts)
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water; set aside to cool.
- In a food processor or blender, combine basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth. Adjust consistency with extra olive oil or water if needed; add lemon juice for brightness.
- In a large bowl, toss the cooled pasta with the pesto dressing until evenly coated.
- Gently fold in halved cherry tomatoes and mozzarella balls.
- Sprinkle torn basil leaves over the top for garnish.
- Serve chilled or at room temperature. Allow flavors to meld for 15 minutes before serving for best taste.
Notes
- Toast pine nuts lightly for enhanced flavor.
- Pesto can be made ahead and stored in the fridge for up to a week, or frozen for up to 3 months.
- For a zesty twist, add lemon zest or a splash of balsamic vinegar.
- Substitute mozzarella with burrata, feta, or goat cheese for variation.
- Mix gently to avoid crushing the tomatoes or mozzarella.
- Optional: Add grilled chicken, shrimp, or roasted vegetables to make it a main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook / Light Boil
- Cuisine: Italian
- Diet: Vegetarian