Prep:  15 minutes
Cook:  10 minutes
Serves:  4
Average: 3.7 (23 votes)
Recipe by: Perfect Italiano
A summer pesto pasta salad made with homemade pesto. This recipe can be served as a vegetarian main or side. You can also serve it cold or at room temperature so it's great for entertaining.
Credit: Whisk Media Group

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Pesto Pasta Salad with Mozzarella Cubes
  1. To make pesto, place the pine nuts, basil, garlic, Parmesan and olive oil in a small food processor and process until finely chopped.
  1. Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Rinse under cold water. Drain well
  2. Cut the Mozzarella block into 1½ cm cubes
  3. Place pasta, tomatoes, mozzarella and half the pesto in a large bowl. Season with salt and pepper. Toss well to combine. Reserve remaining pesto for another use
  4. Garnish with extra fresh basil leaves. Scatter with extra toasted pine nuts
Tips & Hints:
  • Salad can be served at room temperature or cold.
  • Freeze reserved pesto in a snap lock bag for up to one month.
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