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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.

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.

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.

In a large bowl, combine the cooked and cooled pasta, chopped sun-dried tomatoes, halved mozzarella balls, halved kalamata olives, and diced red onion.

Pour the pesto vinaigrette over the pasta mixture. Gently toss to coat all the ingredients evenly. Stir in the chopped fresh basil.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with toasted pine nuts.


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.

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.

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.

In a large bowl, combine the cooked and cooled pasta, chopped sun-dried tomatoes, halved mozzarella balls, halved kalamata olives, and diced red onion.

Pour the pesto vinaigrette over the pasta mixture. Gently toss to coat all the ingredients evenly. Stir in the chopped fresh basil.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with toasted pine nuts.
