Description
A simple rotini pasta salad recipe made with fresh basil pesto as the dressing. Cucumber, kalamata olives, red onion, cherry tomatoes, and fresh mozzarella all come together for a fresh and flavorful side dish.
Ingredients
Scale
- 1 pound regular or tricolor rotini
- 8 ounces fresh mozzarella pearls
- 1 cup basil pesto
- 1 medium cucumber, quartered and chopped
- 1 cup cherry tomatoes, halved
- 1 cup chopped red onion
- 1/2 cup pitted kalamata olives
- 3 cups loosely packed basil leaves
- 3 tablespoons pine nuts
- 2 garlic cloves
- 2/3 cup grated parmesan cheese
- 2/3 cup olive oil
- Salt and pepper to taste
Instructions
- Step: Bring a large pot of salted water to a boil. Cook pasta al dente. Strain and rinse with cool water. Place in a large bowl.
- Step: Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend/pulse until mixed and smooth. With the motor running, add olive oil in a slow stream until combined.
- Step: Add all remaining ingredients to the pasta bowl and toss until fully coated in pesto sauce. Start with about 1 cup and add more to taste. Add additional olive oil if the sauce is too thick.
Notes
Pesto can be made a day in advance and stored in the fridge in a tightly sealed container. Keep plastic wrap pressed directly against the surface of the pesto to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Boiling/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 3.1 g
- Sodium: 321 mg
- Fat: 15.2 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 11.1 g
- Trans Fat: 0 g
- Carbohydrates: 35.7 g
- Fiber: 4.1 g
- Protein: 14.3 g
- Cholesterol: 32 mg
Keywords: pasta salad, pesto, vegetarian, side dish, Italian