AuthorJulia ForesekCategoryItalian, Pasta & Noodles, Salads, VegetarianDifficultyBeginnerCook 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.
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.
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.
Garnish and Serve: Drizzle with a little extra virgin olive oil and garnish with fresh basil leaves. Serve at room temperature or chilled.
Ingredients
Directions
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.
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.
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.
Garnish and Serve: Drizzle with a little extra virgin olive oil and garnish with fresh basil leaves. Serve at room temperature or chilled.