Ingredients
Scale
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- ¼ cup fresh basil leaves, torn
- For Pesto: 1 cup fresh basil leaves, ⅓ cup grated Parmesan, ⅓ cup olive oil, 2 tbsp pine nuts (or walnuts), 1 clove garlic, ½ tsp salt, ¼ tsp black pepper, juice of ½ lemon (optional)
Instructions
- Cook pasta in salted water until al dente, drain, and rinse under cold water. Set aside.
- Blend basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper in a food processor until smooth. Adjust consistency with water or olive oil, add lemon juice if desired.
- In a large bowl, toss cooled pasta with pesto until evenly coated.
- Gently fold in cherry tomatoes and mozzarella balls.
- Top with torn basil leaves and serve chilled or at room temperature. Let sit 15 minutes for flavors to meld.
Notes
- Toast pine nuts for enhanced flavor.
- Pesto can be made ahead and stored in fridge or frozen.
- Optionally add grilled chicken, shrimp, or extra vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Italian
- Diet: Vegetarian