Introduction
Delicious and Refreshing Pasta Salad with Homemade Pesto
This vibrant pasta salad combines the fresh flavors of homemade pesto with wholesome ingredients, making it a delightful dish for any occasion. Perfect for potlucks, picnics, or a simple weeknight meal, this recipe showcases the versatility of pasta and the aromatic zest of basil.
Ingredients
For the Pesto:
– 2 cups fresh basil leaves, packed
– ¼ cup pine nuts
– ½ cup grated Parmesan cheese
– 1 tablespoon chopped garlic (2 to 3 cloves)
– 1 teaspoon lemon zest
– 2 teaspoons lemon juice
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ cup extra virgin olive oil
For the Pasta Salad:
– ½ pound rotini pasta (half a 16-ounce box)
– ¾ cup grape tomatoes, halved
– ½ cup fresh mozzarella pearls, patted dry
– ½ cup baby spinach, packed
– ¼ cup grated Parmesan cheese
Prep Time
15 minutes
Cook Time
11 minutes
Total Time
26 minutes
Yield
Serves 4-6
Instructions
1. Prepare the Pesto:
In a food processor, combine fresh basil leaves, pine nuts, ½ cup grated Parmesan cheese, chopped garlic, lemon zest, lemon juice, salt, and black pepper. Pulse for 20-30 seconds until well combined, maintaining some texture. With the processor running, slowly drizzle in the olive oil until fully incorporated. Scrape down the sides to ensure all ingredients are combined. This yields approximately 1 cup of pesto; set aside ¾ cup for the salad.
2. Cook the Pasta:
In a large pot of salted boiling water, cook the rotini pasta for 9-11 minutes until al dente. Drain and rinse under cool water to stop the cooking process.
3. Assemble the Salad:
In a large bowl, toss the cooled pasta with ¾ cup of the prepared pesto until evenly coated. Add the halved grape tomatoes, mozzarella pearls, baby spinach, and ¼ cup grated Parmesan cheese. Stir to combine all ingredients thoroughly. If desired, stir in the remaining ¼ cup of pesto or reserve it for another use.
4. Serve:
Transfer the salad to a serving bowl. Garnish with a sprig of fresh basil leaves if desired. Serve immediately.
Notes
– The pesto can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
– A high-quality jarred basil pesto can be used as a shortcut if preferred.
– If mozzarella pearls are unavailable, substitute with ciliegine (cherry-sized) fresh mozzarella, halved.
– For optimal flavor and texture, grate Parmesan cheese by hand.
– Pat the mozzarella pearls dry before adding to the salad to prevent excess moisture.
Detailed Directions and Instructions
Prepare the Pesto:
In a food processor, combine fresh basil leaves, pine nuts, ½ cup grated Parmesan cheese, chopped garlic, lemon zest, lemon juice, salt, and black pepper. Pulse for 20-30 seconds until well combined, maintaining some texture. With the processor running, slowly drizzle in the olive oil until fully incorporated. Scrape down the sides to ensure all ingredients are combined. This yields approximately 1 cup of pesto; set aside ¾ cup for the salad.
Cook the Pasta:
In a large pot of salted boiling water, cook the rotini pasta for 9-11 minutes until al dente. Drain and rinse under cool water to stop the cooking process.
Assemble the Salad:
In a large bowl, toss the cooled pasta with ¾ cup of the prepared pesto until evenly coated. Add the halved grape tomatoes, mozzarella pearls, baby spinach, and ¼ cup grated Parmesan cheese. Stir to combine all ingredients thoroughly. If desired, stir in the remaining ¼ cup of pesto or reserve it for another use.
Serve:
Transfer the salad to a serving bowl. Garnish with a sprig of fresh basil leaves if desired. Serve immediately.
Notes
The pesto can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
A high-quality jarred basil pesto can be used as a shortcut if preferred.
If mozzarella pearls are unavailable, substitute with ciliegine (cherry-sized) fresh mozzarella, halved.
For optimal flavor and texture, grate Parmesan cheese by hand.
Pat the mozzarella pearls dry before adding to the salad to prevent excess moisture.
Cook techniques
Preparing Pesto
Combine fresh basil leaves, pine nuts, grated Parmesan cheese, garlic, lemon zest, lemon juice, salt, and black pepper in a food processor. Pulse until well mixed while maintaining some texture. Slowly drizzle in olive oil while the processor is running, ensuring all ingredients are incorporated.
Cooking Pasta
Boil salted water in a large pot and cook rotini pasta for 9-11 minutes until al dente. Drain and rinse under cool water to halt the cooking process.
Assembling the Salad
In a large bowl, mix the cooled pasta with prepared pesto and toss until evenly coated. Add halved grape tomatoes, mozzarella pearls, baby spinach, and grated Parmesan cheese. Stir well to combine all ingredients.
Serving the Salad
Transfer the salad to a serving bowl. Optionally, garnish with fresh basil leaves and serve immediately.
FAQ
Can I make the pesto in advance?
Yes, pesto can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
Can I use store-bought pesto instead?
Absolutely, a high-quality jarred basil pesto can be used as a shortcut if preferred.
What can I substitute for mozzarella pearls?
If mozzarella pearls are unavailable, you can substitute them with ciliegine (halved cherry-sized fresh mozzarella).
How should I grate Parmesan cheese?
For optimal flavor and texture, it’s recommended to grate Parmesan cheese by hand.
Why should I pat the mozzarella dry?
Patting the mozzarella pearls dry helps prevent excess moisture from affecting the salad’s texture.
Conclusion
This vibrant pasta salad, enhanced by the freshness of homemade basil pesto, serves as a delightful and satisfying dish perfect for gatherings or a light meal. The combination of flavors and textures—from the creamy mozzarella to the tangy tomatoes—creates a delicious balance that is sure to please any palate.
Additional Pesto Variations
Experiment with different nuts like walnuts or almonds for a twist on the classic pesto. For a nut-free version, try sunflower seeds or omit them entirely.
Protein Additions
Incorporate grilled chicken, shrimp, or chickpeas to make the salad heartier and boost its protein content.
Vegetable Additions
Add a medley of veggies such as bell peppers, cucumbers, or artichokes for added crunch and flavor.
Alternative Pasta Shapes
Substitute rotini with other pasta shapes like farfalle, penne, or fusilli, depending on your preference.
Serving Suggestions
Serve the pasta salad on a bed of leafy greens or alongside some crusty bread to enhance the dining experience.
Fresh Herb Variations
Incorporate other fresh herbs like parsley, arugula, or mint into the pesto or salad for a unique flavor profile.
Make it a Wrap
Transform the pasta salad into a wrap by using tortillas or lettuce leaves, providing a portable and fun meal option.
