Description

Experience the vibrant flavors of summer with this Pesto Pasta Salad with Tomatoes & Mozzarella. This delightful dish combines perfectly cooked rotini pasta, juicy cherry tomatoes, and creamy mozzarella pearls, all tossed in a homemade pesto bursting with fresh basil and kale. Ideal for picnics, potlucks, or quick weeknight dinners, this salad is not only easy to prepare but also versatile enough to enjoy as a main course or side dish. It’s a colorful addition to any table that promises to please your family and friends!

Ingredients

Scale

1 lb dry rotini pasta
2 cups cherry tomatoes, sliced
8 oz fresh mozzarella pearls
¼ red onion, thinly sliced
2 Tbsp fresh basil, sliced (plus more for serving)
1 cup kale leaves, chopped
1 cup fresh basil leaves, packed
½ cup olive oil
¼ cup pine nuts, toasted
2 garlic cloves
2½ Tbsp lemon juice
½ tsp salt
¼ tsp black pepper

Instructions

To make the pesto: In a food processor, combine kale leaves, basil leaves, olive oil, pine nuts, garlic cloves, lemon juice, salt, and black pepper. Blend until smooth and set aside.
Cook the pasta: Boil water in a large pot and cook the rotini according to package directions until al dente. Drain and rinse under cold water.
Toss together: In a mixing bowl, combine cooled pasta with cherry tomatoes, mozzarella pearls, red onion, and fresh basil. Pour desired amount of pesto over the top and mix until well coated.
Serve immediately or chill in the refrigerator before serving.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Main
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (180g)
Calories: 350
Sugar: 3g
Sodium: 250mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 10g
Cholesterol: 10mg

Keywords: For added texture and flavor variations, consider including toasted nuts or seeds. This salad can be made ahead of time for enhanced flavor.