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Pesto Pasta Salad with Tomatoes & Mozzarella

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A fresh and vibrant pesto pasta salad featuring rotini, mozzarella, cherry tomatoes, and a homemade kale pesto, perfect for summer gatherings or meal prepping.

Ingredients

1 lb. dry rotini pasta

2 cups cherry tomatoes, sliced

8 oz. fresh mozzarella pearls

¼ of a red onion, sliced thin

2 Tbsp fresh basil, sliced (plus more for serving)

Shredded parmesan cheese, for serving

For the kale pesto:

1 cup kale leaves, chopped

1 cup fresh basil leaves, packed

½ cup olive oil

¼ cup shredded parmesan cheese

¼ cup pine nuts, toasted

2 garlic cloves

2½ Tbsp lemon juice

½ tsp salt

¼ tsp black pepper

Instructions

  1. Cook the rotini pasta according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
  2. While the pasta is cooling, prepare the kale pesto. In a food processor, combine the kale leaves, basil leaves, olive oil, shredded parmesan cheese, pine nuts, garlic, lemon juice, salt, and black pepper. Process until smooth, scraping down the sides as necessary.
  3. Once the pasta has cooled, add it to a large mixing bowl along with the sliced cherry tomatoes, mozzarella pearls, red onion, and fresh basil.
  4. Pour the kale pesto over the pasta and toss everything together until well combined and evenly coated.
  5. Serve the salad with a sprinkle of shredded parmesan cheese and extra basil for garnish.
  6. Chill the pasta salad in the fridge for about 30 minutes before serving for the best flavor.

Notes

Storage: Store in an airtight container in the fridge for up to 3 days.

Reheating: This salad is best served cold, no reheating needed. Just toss before serving if it’s been in the fridge for a while.

To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden brown and fragrant.

For a spicier version, add red pepper flakes to the pesto or toss in some pepperoncini or jalapeños.

If allergic to pine nuts, substitute with walnuts, almonds, or sunflower seeds.

For a gluten-free version, use gluten-free pasta.

This dish is vegetarian-friendly and can be made ahead of time for a more convenient meal prep option.

Nutrition

Find it online: https://familydinnercooking.com/pesto-pasta-salad-with-tomatoes-mozzarella/