Description

Spring and Summer Pesto Pasta Salad (Served Cold) combines al dente pasta, fresh veggies, creamy mozzarella, and aromatic pesto for the perfect cold dish to enjoy on warm days

Ingredients

For the Pasta:

· 16 oz box (340g) pasta (e.g., penne, fusilli, or farfalle)

· 1 pint cherry tomatoes, halved

· 1 1/2 cup zucchini or yellow squash, diced. (Lightly sautéed and cooled optional)

· 1 lb. container of fresh mozzarella pearls halved or cubed mozzarella

· 5 oz container of freshly grated Parmesan cheese (optional)

· 1/2 cup Kalamata olives, halved (optional)

· 2 tbsp olive oil

· Salt and pepper to taste

· 5 tbsp pesto- if store-bought

For the Pesto:

· 2 cups fresh basil leaves, packed

· 2 cloves garlic

· 1/4 cup pine nuts or walnuts (toasted for extra flavor)

· 1/2 cup freshly grated Parmesan cheese

· 1/2 cup olive oil

· 1 tbsp lemon juice

· Salt and pepper to taste

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Instructions

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

2. Drain and rinse the pasta under cold water to stop the cooking process and cool it down. Set aside.

Prepare the Pesto:

1. In a food processor or blender, combine the basil leaves, garlic, pine nuts, Parmesan cheese, and lemon juice. Pulse until finely chopped.

2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.

Combine Pasta and Pesto:

1. In a large mixing bowl, toss the cooled pasta with the pesto. Stir until the pasta is well-coated.

Add Veggies and Olives:

1. Gently fold in the diced zucchini, halved cherry tomatoes, and optional Kalamata olives. Toss to combine.

Add the Finishing Touches:

1. Fold in the fresh mozzarella pearls and toss lightly. Sprinkle with extra Parmesan cheese if desired.

Chill and Serve:

1. Cover the pasta and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

2. Serve cold, straight from the refrigerator, for a refreshing summer dish.

Tips:

· The Kalamata olives add a delightful tangy-salty flavor that pairs beautifully with the sweet cherry tomatoes and creamy pesto.

· Feel free to substitute other seasonal veggies like roasted red peppers or steamed green beans for extra variety.

· This dish is perfect for picnics, potlucks, or meal prepping as it holds up beautifully in the fridge.