Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until al dente. This means the pasta should be tender but still have a slight bite. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and prevent it from clumping. Set aside in a large mixing bowl.1 pound short pasta, such as rotini, fusilli, or penne
- While the pasta is cooking, you can create the star of this dish – the creamy pesto dressing. In a food processor or blender, combine 1 cup of fresh basil leaves, grated Parmesan cheese, pine nuts (if using), and minced garlic. Pulse a few times until the ingredients are roughly chopped.1 cup fresh basil leaves, 1/3 cup grated Parmesan cheese, 1/4 cup pine nuts, 2-3 cloves garlic
- With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture is well combined and forms a paste. Next, add the mayonnaise or Greek yogurt for that signature creaminess, along with the fresh lemon juice. Continue to blend until the dressing is smooth and emulsified. Season generously with salt and freshly ground black pepper to taste. Adjust lemon juice, salt, or pepper as needed to achieve your desired flavor balance.1/3 cup extra virgin olive oil, 1/4 cup mayonnaise or Greek yogurt, 2 tablespoons fresh lemon juice, Salt and freshly ground black pepper
- To the large mixing bowl with the drained pasta, add the halved cherry tomatoes, fresh mozzarella balls, and 1/4 cup of roughly chopped fresh basil leaves. If you're using toasted pine nuts and want them in the salad, add them now as well.1 pint cherry or grape tomatoes, 8 ounces fresh mozzarella balls (ciliegine or small bocconcini), 1/4 cup fresh basil leaves, 1/4 cup toasted pine nuts
- Pour the prepared creamy pesto dressing over the pasta, tomatoes, and mozzarella. Gently toss everything together until all the ingredients are evenly coated with the vibrant green dressing. Ensure every piece of pasta and every tomato gets a delightful coating of pesto goodness.1 pound short pasta, such as rotini, fusilli, or penne, 1 pint cherry or grape tomatoes, 8 ounces fresh mozzarella balls (ciliegine or small bocconcini), 1/4 cup fresh basil leaves, 1/4 cup toasted pine nuts, Salt and freshly ground black pepper, 1 cup fresh basil leaves, 1/3 cup grated Parmesan cheese, 1/4 cup pine nuts, 2-3 cloves garlic, 1/3 cup extra virgin olive oil, 1/4 cup mayonnaise or Greek yogurt, 2 tablespoons fresh lemon juice, Salt and freshly ground black pepper
- For the best flavor, cover the bowl and refrigerate the pasta salad for at least 15-30 minutes to allow the flavors to meld together. This chilling period also helps the salad to firm up slightly, making it even more enjoyable. Before serving, give it another gentle stir and garnish with extra fresh basil leaves and a final grind of black pepper.1/4 cup fresh basil leaves, Salt and freshly ground black pepper
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Best served chilled or at room temperature.