Salad: Pesto Pasta

Pesto Pasta Salad is simple, light and a savory crowd-pleasing side dish! Cooked pasta, roasted asparagus, sweet cherry tomatoes, fresh pearl mozzarella and toasted pine nuts tossed in a from-scratch basil pesto.

From-scratch pesto reigns supreme.

Although store-bought works in a pinch. Whipping up your own takes a few minutes and I promise, it makes all the difference. I could actually drink kitchen-made basil pesto from a straw it’s that good. And this pesto pasta salad isn’t too shabby either.

Cooked pasta, roasted asparagus, cherry tomatoes and small pearl-size mozzarella tossed in pesto. Need I say more?

Bring this to your next cookout and I promise it will be the first thing gone.

To cook this Pesto Pasta Salad Set out:

• dried pasta – I like fusilli but any short pasta will work.
• sea salt – For seasoning the water in order to add flavor as the pasta as it cooks.
• olive oil spray – Or use an oil safe for high-temperature cooking.
• asparagus – The tough ends trimmed and discarded.
• kosher salt –  Enhances the flavors of this dish.
• ground black pepper – Adds some subtle bite and flavor.
• cherry tomatoes – Grape tomatoes may be substituted.
• pearled mozzarella – Fresh mozzarella cut into small pieces will also work.
• basil pesto – Use from-scratch or store-bought.
• toasted pine nuts – Adds satisfying nutty flavor and crunchy texture.
• shredded parmesan cheese – Adds a touch of nuttiness. Use freshly grated for go-to flavor.

Meanwhile, bring a pot of salted (a small palmful of fine sea salt) water to boil. Once boiling, stir in 8 ounces pasta and cook following the package directions.

Spray a small, rimmed sheet pan with olive oil spray. Arrange 12 ounces trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt and ground black pepper.

Roast for 6 minutes for thin asparagus and 8 minutes if thicker. Rotate the pan halfway through roasting.

Once roasted, use tongs to transfer the asparagus to a cutting board and cut into thirds.

After the pasta has cooked, drain and rinse with cold water.

In a large mixing bowl add the cooked pasta, roasted asparagus, 8 ounces pearl mozzarella and 8 ounces halved cherry tomatoes.

As I mentioned earlier, I quickly whipped up my go-to from-scratch basil pesto. However, this time I made it in my magic bullet blender and it was SO straightforward! After I make the salad, any leftover pesto I have gets measured (2 tablespoons) and spooned into an ice cube tray and popped into the freezer. This way I can have fresh pesto all year round.

Gather about 4 to 6 tablespoons.

Add the basil pesto, 1/4 cup each of toasted pine nuts and freshly grated parmesan cheese.

Toss to combine.

Taste and season with more salt and freshly ground black pepper to taste.

Transfer to a serving bowl or chill until ready to serve. Add more pesto to the top if desired.

This pesto pasta is so light and fresh! Using kitchen-made pesto is a game changer because you get the burst of fresh basil, bright lemony flavor and the nuttiness from toasted pine nuts.

Serve this stunning salad as a side dish at your cookout or with dinner next to grilled chicken, shrimp or fish. Deeply good!

Enjoy! And if you give this Pesto Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!