Name: Pesto Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 Servings
Ingredients: --- Pesto ---; 2 Cups Basil; 1 Small Garlic Clove; ¼ Cup Toasted Pine Nuts; ½ Cup Grated Parmigiano Reggiano; ½ Cup Olitalia Extra Virgin Olive Oil; 2 Tablespoons Lemon Juice, optional; Salt and Pepper, to taste; --- Pasta Salad ---; 1 Bag Dried Pasta of Choice; 2 Cups Cherry Tomatoes, halved; 1 Package Torre Lupara Buffalo Mozzarella Bocconcini, quartered; Salt and Pepper, to taste; Fresh Chopped Basil, optional

Instructions

Pesto: In a food processor, combine the basil and lightly toasted pine nuts. Pulse until finely chopped.
Add the Parmigiano Reggiano, garlic, and lemon juice, then pulse again until well combined. With the food processor running, slowly drizzle in the Olitalia Extra Virgin Olive Oil until the pesto becomes smooth and silky. Season with salt and pepper to taste.
Cook the pasta according to the package instructions. For a more al dente texture, cook 1–2 minutes less than directed.
While the pasta cooks, prepare the pesto and chop the tomatoes, buffalo mozzarella, and basil.
Just before draining the pasta, reserve ½ cup of the starchy pasta water. This will help the pesto coat the pasta evenly. Set aside.
Drain the pasta and let it cool in the strainer for 2–3 minutes to prevent the mozzarella from melting when combined.
In a large bowl, combine 1 cup of fresh pesto, the reserved pasta water, and the cooked pasta. Toss until evenly coated and slightly cooled. Add the tomatoes, buffalo mozzarella, and basil, then toss gently to combine.
Serve and enjoy!
Notes: Serve chilled or at room temperature for a simple yet elegant dish bursting with fresh flavor. Flavor enhances between day 1–3 in the refrigerator.

Pesto Pasta Salad

Instructions

Shop This Recipe

Extra Virgin Olive Oil

Read Our Newsletter