Pesto and Mozzarella Pasta Salad

Name: Pesto and Mozzarella Pasta Salad
Prep time: 15 min
Cook time: 12 min
Ingredients: 3 cups baby spinach; 1 cup fresh sweet basil leaves; 3/4 cup olive oil; 1/2 cup grated parmesan cheese; 1 clove fresh garlic; 1 lemon juice and zest; salt and pepper to taste; 12 ounces dry short pasta, cooked according to package directions; 3 cups baby spinach leaves; 2 cups miniature mozzarella balls (bocconcini); 1 cup cherry tomatoes halved; 1 lemon (juice of); 1 teaspoon garlic powder; salt and pepper to taste

Pesto and Mozzarella Pasta Salad

Danielle Kartes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 12 mins

Course Pasta, Salad

Equipment

food processor

Ingredients

Pesto

3 cups baby spinach
1 cup fresh sweet basil leaves
3/4 cup olive oil
1/2 cup grated parmesan cheese
1 clove fresh garlic
1 lemon juice and zest
salt and pepper to taste

Mozzarella Pasta

12 ounces dry short pasta, cooked according to package directions
3 cups baby spinach leaves
2 cups miniature mozzarella balls (bocconcini)
1 cup cherry tomatoes halved
1 lemon (juice of)
1 teaspoon garlic powder
salt and pepper to taste

Instructions

Whirl all the pesto ingredients in a food processor. Using the pulse option yields a pesto that retains some texture but won't be overly smooth. Refrigerate and use within 3 days. Cook the pasta and set aside to cool slightly. Combine all pasta ingredients in a large bowl, then stir in the pesto. This pasta salad can be eaten right away warm or chilled.