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

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Prep Time 15

Cook Time 12

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.