Ingredients
Scale
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 1/2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls or diced mozzarella
- 1/4 cup fresh basil leaves, torn
- For pesto dressing: 1 cup fresh basil leaves, 1/3 cup grated Parmesan, 1/3 cup olive oil, 2 tbsp pine nuts (or walnuts), 1 clove garlic, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1/2 lemon (optional)
Instructions
- Cook pasta in salted water until al dente, drain, and rinse under cold water. Set aside.
- In a food processor, blend basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper until smooth. Adjust consistency with water or olive oil; add lemon juice if desired.
- Toss cooled pasta with pesto dressing until evenly coated.
- Gently fold in cherry tomatoes and mozzarella.
- Top with torn basil leaves. Serve chilled or at room temperature.
Notes
- Toast pine nuts for enhanced flavor.
- Pesto can be made ahead and stored with a drizzle of olive oil to prevent browning.
- Optionally add protein like grilled chicken, shrimp, or roasted vegetables.
- Gently toss to avoid crushing mozzarella or tomatoes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Italian
- Diet: Vegetarian