Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
400gshort pasta (such as fusilli, penne, or farfalle)
200gcherry tomatoes, halved
250gfresh mozzarella balls (ciliegine or bocconcini), halved
½cuphomemade or high-quality store-bought pesto
¼cuppine nuts, toasted
Fresh basil leaves for garnish
Salt and freshly ground black pepper, to taste
Extra virgin olive oil, for drizzling
For the Homemade Pesto (optional):
2cupsfresh basil leaves
½cupgrated Parmesan cheese
⅓cuppine nuts
2garlic cloves, minced
½cupextra virgin olive oil
Salt and freshly ground black pepper, to taste
1
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
2
Make the Pesto (if making homemade): In a food processor, blend basil leaves, Parmesan cheese, pine nuts, and garlic until finely chopped. With the processor running, gradually add the olive oil until the mixture is smooth. Season with salt and pepper.
3
Combine the Salad: To the cooled pasta, add the cherry tomatoes, mozzarella balls, and toasted pine nuts. Pour the pesto over the top and gently toss to combine everything evenly. Season with salt and pepper to taste.
4
Garnish and Serve: Drizzle with a little extra virgin olive oil and garnish with fresh basil leaves. Serve at room temperature or chilled.
400gshort pasta (such as fusilli, penne, or farfalle)
200gcherry tomatoes, halved
250gfresh mozzarella balls (ciliegine or bocconcini), halved
½cuphomemade or high-quality store-bought pesto
¼cuppine nuts, toasted
Fresh basil leaves for garnish
Salt and freshly ground black pepper, to taste
Extra virgin olive oil, for drizzling
For the Homemade Pesto (optional):
2cupsfresh basil leaves
½cupgrated Parmesan cheese
⅓cuppine nuts
2garlic cloves, minced
½cupextra virgin olive oil
Salt and freshly ground black pepper, to taste
Directions
1
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
2
Make the Pesto (if making homemade): In a food processor, blend basil leaves, Parmesan cheese, pine nuts, and garlic until finely chopped. With the processor running, gradually add the olive oil until the mixture is smooth. Season with salt and pepper.
3
Combine the Salad: To the cooled pasta, add the cherry tomatoes, mozzarella balls, and toasted pine nuts. Pour the pesto over the top and gently toss to combine everything evenly. Season with salt and pepper to taste.
4
Garnish and Serve: Drizzle with a little extra virgin olive oil and garnish with fresh basil leaves. Serve at room temperature or chilled.
