Life

Mary Ann

Mary Ann

Life

Menu

Pesto Pasta Salad

Recipes

the blog

Mary Ann Addis

Just a         :

This post contains affiliate links to products I use, trust, and recommend. If you choose to purchase a helpful product using these links, I may receive a small commission for referring you – at no extra cost to you. These funds help me keep this blog up and running.

note

note

 

Pesto Pasta Salad

A salad that represents the colors of the Italian flag, and sparks of magic in every bite.
0 from 0 votes
Active Time 10 mins
Total Time 25 mins
Course Main Course, Salad, Side Dish
Cuisine Italian

Equipment

  • large pot
  • Large Mixing Bowl

Ingredients
  

  • 1 lb Cavatappi or elbow pasta
  • Fresh mozzarella, cubed ciliegine 
  • 10-12 Cherry tomatoes, cut in half
  • Kosher salt

Pesto

  • ¼ cup Pine nuts
  • 1 clove Garlic
  • 2 cups Basil leaves, packed
  • cup Pecorino Romano, shredded
  • cup Parmigiano Reggiano
  • 1 Lemon, zest
  • pinch Kosher salt
  • ⅓-⅔ cup Extra virgin olive oil

Instructions
 

  • In a large pot, boil water with a generous pinch of salt. Cook two minutes under directed times (al diente). Drain, reserving ¾ cup pasta cooking water.
  • Meanwhile, add the pine nuts to a food processor to create a thick paste. Then add the garlic clove, pecorino, parmesan, lemon zest, and basil. 
  • Scrape the sides of the food processor, and process again while drizzling the extra virgin olive oil. I like pesto to be slightly chunky. Just eyeball the olive oil to your liking. 
  • Cut the cherry tomatoes and fresh mozzarella to the same size. Alternatively, mozzarella balls, also known as ciliegine, can be cut in half as the cherry tomatoes. 
  • Drain the pasta, and into a large bowl, add the cooked pasta along with the pesto. If too dry, add a little of the pasta water, about a tablespoon. Add the chopped cherry tomatoes and mozzarella, and toss. Eat right away, or refrigerate. Drizzle a little more olive oil, and enjoy!

Notes

PARMESAN & ROMANO CHEESE
Since this recipe has minimal ingredients, using the best cheese is essential. 12 months Parmigiano reggiano and Pecorino Romano are sold in most grocery stores. Get a bargain when buying at Costco! A little goes a long way!
Keyword easy, homemade, mozzarella, pasta, pesto, salad
Tried this recipe?Let us know how it was!

Yum

Follow

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm MAry Ann Addis

A Texas native born with strong Colombian and Lebanese roots trying to savor life to the fullest!  

Howdy y'all!

Living Your Best Life

Let's keep reading!

Top Digital Products

browse

Food & Cocktails

Categories

browse

Real & Personal

browse

Travel & AdveNtures

browse

Business Pursuits

@mary.ann.life

Let's Hangout!

Instagram is my jam!