Pesto Pasta Salad (Print Version)

Tossed pasta with basil pesto, sun-dried tomatoes, creamy mozzarella, and toasted pine nuts.

# What You Need:

→ Pasta

01 - 12 oz short pasta (fusilli, penne, or farfalle)

→ Pesto

02 - 1/3 cup basil pesto (store-bought or homemade)

→ Vegetables & Add-ins

03 - 2/3 cup sun-dried tomatoes, drained and sliced
04 - 7 oz fresh mozzarella balls (bocconcini or diced)
05 - 1/4 cup pine nuts, lightly toasted
06 - 2 cups fresh baby spinach (optional)

→ Seasoning

07 - Salt and freshly ground black pepper, to taste
08 - 2 tbsp extra virgin olive oil
09 - Zest of 1 lemon (optional)

# How To Make:

01 - Boil salted water in a large pot and cook the pasta until al dente, following package instructions. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.
02 - In a large mixing bowl, mix the cooled pasta with basil pesto and extra virgin olive oil until evenly coated.
03 - Incorporate the sun-dried tomatoes, mozzarella, pine nuts, and baby spinach if using. Gently toss to combine all ingredients.
04 - Add salt, freshly ground black pepper, and lemon zest if desired. Adjust seasoning to taste.
05 - Serve immediately or refrigerate for 1 hour to serve chilled.

# Expert Advice:

01 -
  • It comes together in under 30 minutes and tastes like you spent hours on it.
  • The pesto clings to every piece of pasta, so you get that fresh basil flavor in every bite.
  • It's equally good straight from the bowl or chilled, making it the perfect solution for potlucks where timing is unpredictable.
02 -
  • Don't skip rinsing the hot pasta, it stops the cooking and prevents everything from turning into mush when you chill it.
  • Pesto oxidizes and darkens over time, so make this close to when you plan to eat it or it'll look less vibrant than it tastes.
03 -
  • Use a small food processor or blender to make pesto from scratch if you have fresh basil and it's in season, the flavor difference is worth the five minutes.
  • Toast your pine nuts in a dry skillet for about two minutes before adding them, it's the difference between forgettable and memorable.
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