Pesto Pasta Salad with Mozzarella (Print Version)
# Ingredients:
→ Pasta Salad
01 -
1 lb. dry rotini pasta
02 -
2 cups cherry tomatoes, sliced
03 -
8 oz. fresh mozzarella pearls
04 -
¼ red onion, sliced thin
05 -
2 Tbsp fresh basil, sliced (plus more for serving)
06 -
Shredded parmesan cheese, for serving
→ Kale Pesto
07 -
1 cup kale leaves, chopped
08 -
1 cup fresh basil leaves, packed
09 -
½ cup olive oil
10 -
¼ cup shredded parmesan cheese
11 -
¼ cup pine nuts, toasted
12 -
2 garlic cloves
13 -
2½ Tbsp lemon juice
14 -
½ tsp salt
15 -
¼ tsp black pepper
# Instructions:
01 -
Add kale, basil, olive oil, parmesan cheese, toasted pine nuts, garlic, lemon juice, salt, and black pepper to a food processor. Blend until smooth and set aside.
02 -
Boil the rotini pasta according to the package directions. Drain and rinse under cold water, then set aside to cool.
03 -
Once the pasta has cooled, transfer it to a large bowl. Add cherry tomatoes, mozzarella pearls, sliced red onion, and basil. Pour your desired amount of pesto over the top and toss until thoroughly combined.
04 -
Sprinkle shredded parmesan cheese and additional sliced basil on top before serving. Serve immediately, or cover and refrigerate until ready to eat.
# Notes:
01 -
You can substitute kale with spinach, arugula, or additional basil for the pesto.
02 -
To toast pine nuts, spread them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 5-6 minutes until golden brown.