Pesto Pasta Salad with al dente pasta, bocconcini, and juicy cherry tomatoes tossed in a rich pesto sauce. This pasta salad is a satisfying delicious lunch that's sure to please the crowd!
Course Pasta
Cuisine American, Italian
Keyword easy pasta salad, pesto pasta salad, pesto recipe
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 8Servings
Calories 257kcal
Author Onion Rings and Things
Ingredients
8ouncesuncooked rotini pasta
1cupmini boconccini (fresh mozzarella balls)
1cupcherry tomatoes
Parmesan cheese
For the Pesto Sauce (about 1 cup)
1/4cuppine nuts
1bunchfresh basil leaves
1/4cupParmesan cheese, grated
1/4cupolive oil
2clovesgarlic, peeled
1tablespoonlemon zest
1/2teaspoonfreshly-ground pepper
Instructions
In a pot over medium heat, bring about 4 quarts salted water to a rolling boil. Add penne and cook according to package directions for about 11 to 13 minutes or until firm to bite.
Remove from heat. Rinse with cold water and drain well.
In a food processor, combine pine nuts, basil, parmesan cheese, olive oil, garlic, lemon zest, and pepper until smooth.
In a serving bowl, combine cooked pasta, boconccini, cherry tomatoes, and pesto sauce. Stir well to combine. Garnish with more Parmesan cheese, if desired.
Refrigerate to chill and allow flavors to meld. Serve cold.