Sun-Dried Tomato Pesto Pasta Salad
Sun-Dried Tomato Pesto Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces rotini pasta
- 1 cup sun-dried tomatoes, oil-packed, drained and chopped
- 8 ounces fresh mozzarella balls, halved or quartered
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup red onion, finely diced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup pine nuts, toasted
For the Pesto Vinaigrette
- 2 cups fresh basil, packed
- 2 garlic cloves, minced
- 1/4 cup Parmesan cheese, grated
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the pesto vinaigrette. In a food processor, combine the basil, minced garlic, grated Parmesan cheese, and 1/4 cup pine nuts. Pulse until finely chopped.
⏱️ 5 min
- 3
With the food processor running, slowly drizzle in the 1/2 cup olive oil until the pesto is smooth and emulsified. Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
⏱️ 3 min
- 4
In a large bowl, combine the cooked and cooled pasta, chopped sun-dried tomatoes, halved mozzarella balls, halved kalamata olives, and diced red onion.
⏱️ 2 min
- 5
Pour the pesto vinaigrette over the pasta mixture. Gently toss to coat all the ingredients evenly. Stir in the chopped fresh basil.
⏱️ 2 min
- 6
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with toasted pine nuts.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-Dried Tomato Pesto Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces rotini pasta
- 1 cup sun-dried tomatoes, oil-packed, drained and chopped
- 8 ounces fresh mozzarella balls, halved or quartered
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup red onion, finely diced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup pine nuts, toasted
For the Pesto Vinaigrette
- 2 cups fresh basil, packed
- 2 garlic cloves, minced
- 1/4 cup Parmesan cheese, grated
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the pesto vinaigrette. In a food processor, combine the basil, minced garlic, grated Parmesan cheese, and 1/4 cup pine nuts. Pulse until finely chopped.
⏱️ 5 min - 3
With the food processor running, slowly drizzle in the 1/2 cup olive oil until the pesto is smooth and emulsified. Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
⏱️ 3 min - 4
In a large bowl, combine the cooked and cooled pasta, chopped sun-dried tomatoes, halved mozzarella balls, halved kalamata olives, and diced red onion.
⏱️ 2 min - 5
Pour the pesto vinaigrette over the pasta mixture. Gently toss to coat all the ingredients evenly. Stir in the chopped fresh basil.
⏱️ 2 min - 6
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with toasted pine nuts.
⏱️ 30 min