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Basil Pesto Pasta Salad

Basil Pesto Pasta Salad

Fresh basil, Parmesan cheese, pine nuts and minced garlic come together to make this versatile pesto for pasta, pizza or flatbread.
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

  • 2 cups basil leaves, packed
  • 1/2 cup pine nuts
  • 1 tablespoon garlic, minced
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cups rotini pasta, uncooked
  • 1 cup mozzarella, fresh
  • 1/2 cup cucumber, seedless, cubed

Instructions

  • Place first 6 ingredients in a food processor and blend on low speed until combined. Using a spoon, scrape down the sides of the food processor.
  • Slowly pour in the olive oil while the food processor is running. Ingredients will come together and form a sauce.
  • Boil the pasta according to package instructions, about 12 minutes. Drain and cool the pasta. Add 1/2 cup of fresh basil pesto to the pasta and stir to coat. Reserve the remaining pesto for another recipe.
  • Stir in the cucumbers and fresh mozzarella. This recipe makes 4 servings. Pasta can be made ahead and kept in the refrigerator until ready to serve.
    Basil Pesto Pasta Salad

Equipment

  • 1 blender
  • 1 medium mixing bowl

Notes

Can I use spinach in place of basil?
Yes, if you are running short on basil, you can add spinach to your pesto. I have replaced as much as half of the basil with spinach, especially when making pesto pizza. Use one cup of basil and one cup of spinach packed tightly. Spinach and basil makes a delicious pesto!

Nutrition

Calories: 577kcalCarbohydrates: 21gProtein: 17gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gCholesterol: 31mgSodium: 670mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 937IUVitamin C: 3mgCalcium: 325mgIron: 2mg