Italian Recipes

Italian Pesto Pasta Salad Recipe

Food doesn’t get much better than a good Italian Pesto Pasta Salad.

Pasta salads are quick and easy meals that always impress. A good Italian pesto pasta salad should have color, texture variation and bring some nutrition value to the table. Yes, the base is carbs but there is a lot of room to insert fresh flavors. One of the best pasta salads by far is this Italian pesto pasta salad. In addition to featuring a tasty pesto, it has tomatoes, cubes of mozzarella cheese and green beans!

Italian Pesto Pasta Salad

Ingredients

Serves 4-6

The pesto:

  • 1 bunch of fresh basil
  • 2 garlic cloves, peeled
  • ½ cup of nuts (pine nuts, walnuts, almonds, etc. are all good)
  • ¼ cup freshly grated Parmesan or Pecorino Romano cheese
  • Extra virgin olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

 

The salad:

  • ½ lb. radiatore or rotini pasta
  • 4 oz. fresh mozzarella cheese, cut into cubes
  • 1 cup grape tomatoes, halved
  • 1 generous handful of fresh green beans
  • Kosher salt
  • Black pepper

Directions.

  1. Add the basil, garlic, and nuts of choice into a food processor.
  2. Pulse until coarsely chopped.
  3. Deliver a slow and steady stream of oil as you process until pesto is smooth. You will need about 1/3 cup.
  4. Transfer to a bowl and mix in the cheese.
  5. Season to taste with salt and black pepper.
  6. Cover with plastic and set aside.
  7. Bring a pot of water to a boil.
  8. Generously salt the water when boiling.
  9. Trim the ends of the green beans.
  10. Blanch for 2-3 minutes, run under cold water to keep the vibrant green color and cut into pieces. Set aside.
  11. Add the pasta to the same pot of boiling water.
  12. Cook until al dente (check the packaging instructions).
  13. Drain and rinse under cold water to stop the cooking process.
  14. Add the pasta to a large salad bowl and toss with the pesto until evenly coated.
  15. Add the mozzarella, grape tomatoes and green beans to the bowl.
  16. Gently toss again.
  17. Taste and season as needed. Finish with a few fresh basil leaves if you have any left over.
  18. Serve immediately or cover with plastic and chill in the refrigerator.

 

Everything about this pasta salad just works. The nuttiness of the pesto with that pungent note of garlic and perfectly cooked pasta is phenomenal while the juicy bites of tomato, as well as the vegetable taste of the green beans, make it better. And let’s not forget the cheese. The lusciously soft texture and milky taste of fresh mozzarella have a special way of completing the recipe. After this you might want to give this Sauteed Honey Garlic Shrimp a try.

 

Italian Pesto Pasta Salad Recipe

Print Recipe
Serves: 4 Cooking Time: Approx 30 Minutes.

Ingredients

  • ½ lb. radiatore or rotini pasta
  • 4 oz. fresh mozzarella cheese, cut into cubes
  • 1 cup grape tomatoes, halved
  • 1 generous handful of fresh green beans
  • Kosher salt
  • Black pepper

Instructions

1

Add the basil, garlic, and nuts of choice into a food processor.

2

Pulse until coarsely chopped.

3

Deliver a slow and steady stream of oil as you process until pesto is smooth. You will need about 1/3 cup.

4

Transfer to a bowl and mix in the cheese.

5

Season to taste with salt and black pepper.

6

Cover with plastic and set aside.

7

Bring a pot of water to a boil.

8

Generously salt the water when boiling.

9

Trim the ends of the green beans.

10

Blanch for 2-3 minutes, run under cold water to keep the vibrant green color and cut into pieces. Set aside.

11

Add the pasta to the same pot of boiling water.

12

Cook until al dente (check the packaging instructions).

13

Drain and rinse under cold water to stop the cooking process.

14

Add the pasta to a large salad bowl and toss with the pesto until evenly coated.

15

Add the mozzarella, grape tomatoes and green beans to the bowl.

16

Gently toss again.

17

Taste and season as needed. Finish with a few fresh basil leaves if you have any left over.

18

Serve immediately or cover with plastic and chill in the refrigerator.

Notes

Everything about this pasta salad just works. The nuttiness of the pesto with that pungent note of garlic and perfectly cooked pasta is phenomenal while the juicy bites of tomato, as well as the vegetable taste of the green beans, make it better. And let’s not forget the cheese. The lusciously soft texture and milky taste of fresh mozzarella have a special way of completing the recipe.

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