Pesto Pasta Salad
This Summer Pesto Pasta Salad is a fresh, flavorful dish that works as a main or a side.
Ingredients:
- 12 oz pasta fusilli or farfalle work best
- 1 cup cherry tomatoes halved
- 1 cup mozzarella pearls or chopped fresh mozzarella
- 1 cup shredded cooked chicken
- ½ cup prepared basil pesto + more to taste
- Salt & pepper to taste
Instructions:
- Cook the pasta according to package directions. Drain and let cool slightly.
- In a large bowl, toss the pasta with pesto until well coated.
- Add cherry tomatoes, mozzarella, and chicken. Gently toss to combine.
- Season with salt and pepper to taste.
- Chill before serving, or enjoy at room temperature.
Tips/Notes
To Make Fresh Basil Pesto at home:
Ingredients
- 2 cups fresh basil leaves (packed)
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- ⅓ cup pine nuts (or walnuts for a budget-friendly swap)
- 2 garlic cloves, peeled
- Salt and freshly ground black pepper, to taste
- Add the basil, Parmesan, pine nuts, and garlic to a food processor. Pulse until coarsely chopped.
- With the processor running, slowly stream in the olive oil until the mixture becomes smooth and emulsified.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days, or freeze in small portions for later use.
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