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Pesto Pasta Salad

A simple, versatile dish bursting with flavors of basil, cheese, and garlic, perfect for any occasion from weeknight dinners to potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 pound pasta (such as cavatelli or penne) Choose a sturdy short pasta for better texture.
  • 1 cup cherry tomatoes (halved) Juicy pops of acidity.
  • 8 oz fresh mozzarella (cut into small bite-sized pieces) Soft and comforting.
  • 1/2 cup finely chopped red onion Adds sharpness and crunch.
  • 1/4 cup chopped pepperoncini Bright and tangy flavor.
  • 1/4 cup finely chopped parsley Fresh herb lift.
Pesto Ingredients
  • 3 cups basil leaves The star of the pesto.
  • 1/2 cup olive oil Body for the pesto.
  • 1/3 cup pine nuts Gives texture and flavor.
  • 1/3 cup grated parmesan cheese Adds umami and salt.
  • 1 tablespoon lemon juice Adds brightness.
  • 2 cloves garlic For familiar savory note.
  • 1 teaspoon sea salt Essential seasoning.
  • 1/4 teaspoon black pepper For heat.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until tender, checking the package for recommended cook time.
  3. Drain and rinse well under cold water to stop the cooking.
Making the Pesto
  1. In a food processor, combine the fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper.
  2. Process until smooth and creamy, then set aside.
Assembling the Salad
  1. In a large bowl, combine noodles, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley.
  2. Toss until well combined and taste to adjust seasoning if needed.

Notes

For a quicker prep, use store-bought pesto or pre-cut ingredients. This salad is best assembled close to serving, to keep ingredients fresh.