Pesto and Mozzarella 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.