Description
A vibrant and flavorful pasta salad combining fresh basil pesto, cherry tomatoes, and creamy bocconcini, perfect for summer gatherings.
Ingredients
Scale
- 14 oz spiral pasta
- 1 tbsp salt
- 2 tbsp pine nuts (lightly toasted)
- 2 cups basil leaves
- 1 garlic clove (freshly crushed)
- 3/4 cup parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 7 tbsp olive oil
- 3 tbsp mayonnaise
- 10 oz cherry tomatoes (sliced in half)
- 8 oz bocconcini (drained and cut into 1/2-inch quarters)
- 1 cup arugula leaves
- 1/2 tsp salt
- 1 tbsp red wine vinegar
- Fresh basil leaves
Instructions
- Boil a large pot of salted water. Add spiral pasta and cook according to package instructions until al dente.
- Toast the pine nuts in a dry skillet for 2-3 minutes until golden brown.
- Place basil leaves into a food processor. Add the garlic clove and pulse together until finely chopped.
- Grate in the parmesan cheese. Combine olive oil, 1/2 tsp salt, and 1/4 tsp pepper into the food processor. Blend until smooth and creamy.
- Incorporate the cooked pasta, pine nuts, and pesto mixture into a large bowl.
- Fold in cherry tomatoes and bocconcini.
- Gently mix in arugula and fresh basil leaves.
- Drizzle with red wine vinegar, season with salt to taste, and toss everything together until well incorporated.
Notes
Use high-quality olive oil for a richer flavor. Let pasta cool before mixing to preserve greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking required after boiling pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg