Chilled Pesto Pasta with Tomatoes
Chilled Pesto Pasta with Tomatoes
Ingredients
For the Pasta
- 12 ounces fusilli pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 1 1/2 cups cherry tomatoes, halved
- 4 ounces fresh mozzarella balls, small, halved or quartered
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside to drain completely.
⏱️ 10 min
- 2
While the pasta cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, lemon juice, 1 tablespoon of kosher salt, and black pepper. Pulse until finely chopped.
⏱️ 5 min
- 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Taste and adjust seasoning if needed.
⏱️ 2 min
- 4
In a large mixing bowl, combine the cooled pasta, prepared pesto, halved cherry tomatoes, halved or quartered fresh mozzarella balls, and thinly sliced red onion. Toss gently until all ingredients are evenly coated.
⏱️ 3 min
- 5
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the pasta to chill completely. This step is crucial for a refreshing chilled pasta salad.
⏱️ 30 min
- 6
Before serving, give the pasta salad another gentle toss. Garnish with fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilled Pesto Pasta with Tomatoes
For the Pasta
- 12 ounces fusilli pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 1 1/2 cups cherry tomatoes, halved
- 4 ounces fresh mozzarella balls, small, halved or quartered
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside to drain completely.
⏱️ 10 min - 2
While the pasta cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, lemon juice, 1 tablespoon of kosher salt, and black pepper. Pulse until finely chopped.
⏱️ 5 min - 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Taste and adjust seasoning if needed.
⏱️ 2 min - 4
In a large mixing bowl, combine the cooled pasta, prepared pesto, halved cherry tomatoes, halved or quartered fresh mozzarella balls, and thinly sliced red onion. Toss gently until all ingredients are evenly coated.
⏱️ 3 min - 5
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the pasta to chill completely. This step is crucial for a refreshing chilled pasta salad.
⏱️ 30 min - 6
Before serving, give the pasta salad another gentle toss. Garnish with fresh basil leaves.
⏱️ 1 min