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Delicious pesto pasta salad with vibrant green pesto, tomatoes, and parmesan.

Best Pesto Pasta Salad Recipe with Toasted Pine Nuts

Elevate your summer meals with this vibrant Pesto Pasta Salad, ready in just 30 minutes. Toasted pine nuts add a gourmet crunch and depth of flavor, complementing fresh mozzarella and crisp vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces farfalle pasta (whole wheat or white)
  • 3/4 cup basil pesto (homemade or store bought)
  • 2 cups cherry tomatoes (halved)
  • 2 mini cucumbers (sliced)
  • 3 ounces fresh mozzarella cheese (cut into 1/2-inch cubes)
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup pine nuts
  • Salt to taste
  • Freshly cracked black pepper to taste

Equipment

  • Large bowl
  • Colander
  • Dry pan

Method
 

Step 1: Cook the Pasta
  1. Cook your farfalle pasta according to the package instructions until al dente. Drain thoroughly in a colander, then immediately rinse under cold running water to stop the cooking process and prevent sticking. This is crucial for a great cold pasta salad.
Step 2: Toast the Pine Nuts
  1. While the pasta is cooking, toast the pine nuts in a dry pan over medium heat. Watch them carefully and stir constantly until they are golden brown and wonderfully fragrant. Set them aside to cool slightly.
Step 3: Combine Pasta and Pesto
  1. Transfer the cooked and cooled pasta to a large bowl. Add the basil pesto and gently stir to coat the pasta evenly, ensuring it is vibrant green and beautifully aromatic.
Step 4: Add Vegetables and Mozzarella
  1. Next, add the halved cherry tomatoes, sliced mini cucumbers, and the fresh mozzarella cubes to the bowl. Gently toss everything together until all the ingredients are evenly distributed throughout the pesto pasta salad. Be careful not to mash the delicate mozzarella cheese.
Step 5: Garnish and Serve
  1. Finally, sprinkle the freshly grated parmesan cheese and freshly cracked black pepper over the salad. Your pesto pasta salad is now ready to be enjoyed!

Notes

Toast pine nuts and cook pasta al dente, rinsing with cold water. For make-ahead, add fresh mozzarella just before serving. Store in an airtight container for up to 3 days; do not freeze.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.