Pesto Pasta Salad

• servings: 6
• active time: 30
• total time: 1 hour

Ingredients

PESTO

2 tablespoons olive oil

1 tablespoon minced garlic

1/3 cup pine nuts

3 cups basil

1 cup baby spinach

2/3 to 3/4 cup extra virgin olive oil

zest of one lemon

1 teaspoon lemon juice

2/3 cup freshly grated parmesan

1/2 teaspoon salt, more to taste

1/2 teaspoon black pepper

FOR ASSEMBLY

12 ounces cavatappi pasta, uncooked

8 ounces mozzarella pearls, drained

1 cup baby spinach, chopped

1 cup grape tomatoes, cut in half

1/2 cup grated parmesan

Directions

MAKE THE PESTO

To a heated pan over medium-low heat, add olive oil, pine nuts, and garlic. Saute for 2 to 3 minutes until fragrant and pine nuts are toasted. Take off the heat.

Now to make the pesto, just add the sauteed pine nuts and garlic along with the basil, more olive oil, lemon zest, lemon juice, parmesan, salt, and black pepper.

Blend until completely smooth and set aside.

COOK THE PASTA

Boil pasta according to package directions in salted water.

Drain when cooked and allow to cool for about 5 to 10 minutes. Then transfer to a large mixing bowl.

ASSEMBLY

To the same bowl with the pasta, add the mozzarella pearls, spinach, tomatoes, parmesan, and all of the pesto.

Toss it all together very well.

Cover tightly with saran wrap or foil and pop in the fridge to chill for an hour to two before serving!

Notes

https://moribyan.com/pesto-pasta-salad/