Ingredients
8 oz (about 2 cups) pasta (fusilli, penne, or farfalle work well)
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
1 cup fresh basil leaves
1/2 cup pesto (store-bought or homemade)
1/4 cup pine nuts (or walnuts)
1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Optional:
1/2 cup sliced black olives or artichoke hearts
Execution
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 stop the cooking process. Set aside.
Prepare the Vegetables:
While the pasta is cooking, wash and halve the cherry tomatoes. If you’re using olives or artichokes, prepare them as well.
Make the Pesto:
If you’re making homemade pesto, blend together fresh basil, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth. Season with salt and pepper to taste. If using store-bought, just set it aside.
Combine Ingredients:
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and any optional ingredients like olives or artichokes.
Add Pesto:
Pour the pesto over the pasta mixture. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan. Toss everything together until well coated.
Season and Serve:
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, or let it chill in the refrigerator for 30 minutes to enhance the flavors.
Additional tips
- Add Protein: For a heartier salad, toss in grilled chicken, shrimp, or chickpeas.
- Veggie Boost: Incorporate diced cucumbers, bell peppers, or spinach for extra crunch and nutrition.
- Cheese Options: Substitute mozzarella with feta or goat cheese for a different flavor profile.
- Pasta Alternatives: Use whole grain or gluten-free pasta if desired.
