Description
A vibrant cold Mediterranean pasta salad featuring homemade basil pesto, al dente noodles, mozzarella pearls, cherry tomatoes, and tangy pepperoncini. The combination of creamy, herbal, and acidic flavors creates a refreshing summer meal perfectly suited for gatherings or quick lunches.
Ingredients
Pasta (Cavatelli or Penne) 1 pound
Fresh Basil Leaves 3 cups (packed)
Extra Virgin Olive Oil 1/2 cup (plus additional drizzle for dressing)
Garlic Cloves 3
Pine Nuts 1/2 cup
Fresh Mozzarella Pearls 1 cup
Cherry Tomatoes 1 pint
Red Onion 1 small, thinly sliced
Chopped Pepperoncini (non-pig-based) 1/4 cup
Red Wine Vinegar 1/4 cup
Salt 1 tsp
Freshly Grated Parmesan Cheese 2 tbsp (for pesto base)
Instructions
Bring a large pot of salted water to a boil. Cook pasta al dente according to package instructions; rinse under cold water and shake dry to remove starch.
Combine basil, garlic, pine nuts, Parmesan cheese, and 1/2 cup olive oil in a food processor. Pulse until smooth. Taste and adjust seasoning.
In a large bowl, mix cooled pasta, mozzarella pearls, halved cherry tomatoes, chopped pepperoncini, and rinsed red onion.
Add prepared pesto sauce and red wine vinegar. Toss until well coated and refrigerate for at least 1 hour before serving.
Notes
Use Fusilli or Rotini for better pesto adhesion
Add lemon zest for enhanced brightness
Increase pepperoncini portion for bolder heat
Optional: Add cucumber or kalamata olives for more texture
- Prep Time: 15
- Cook Time: 10
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg