Description
This easy pesto pasta salad is potluck perfection—featuring tender rotini tossed with vibrant kale basil pesto, juicy tomatoes, fresh mozzarella, and herbs for a fresh Italian-inspired summer side.
Ingredients
- 1 lb rotini pasta, dry
- 2 cups cherry tomatoes, halved or quartered
- 8 oz fresh mozzarella pearls, bite-sized
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh basil leaves, sliced
- Shredded Parmesan cheese, for finishing
- 1 cup kale leaves, chopped
- 1 cup fresh basil leaves, packed
- 1/2 cup extra virgin olive oil
- 1/4 cup shredded Parmesan cheese
- 1/4 cup pine nuts, lightly toasted
- 2 garlic cloves, minced
- 2.5 tablespoons lemon juice
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
1. In a food processor, combine kale, basil, olive oil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Process until smooth and vibrant. Set aside.
2. Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain and rinse under cold water to cool completely.
3. In a large bowl, toss the cooled pasta with cherry tomatoes, mozzarella pearls, red onion, and sliced basil.
4. Add desired amount of pesto and toss until everything is evenly coated.
5. Garnish with shredded Parmesan and additional basil. Serve immediately or chill before serving.
Notes
Optional: Add grilled chicken or shrimp for a heartier meal.
This salad is perfect for potlucks and can be chilled for up to 24 hours before serving.