Pesto Pasta Salad
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!
Servings 8 Servings
- 8 ounces uncooked rotini pasta
- 1 cup mini boconccini (fresh mozzarella balls)
- 1 cup cherry tomatoes
- Parmesan cheese
For the Pesto Sauce (about 1 cup)
- 1/4 cup pine nuts
- 1 bunch fresh basil leaves
- 1/4 cup Parmesan cheese, grated
- 1/4 cup olive oil
- 2 cloves garlic, peeled
- 1 tablespoon lemon zest
- 1/2 teaspoon freshly-ground pepper
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.
Serving: 214g | Calories: 257kcal | Carbohydrates: 24g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 120mg | Iron: 0.9mg