Pesto Pasta Salad – The Keep At House Chef

Cook dinner 1 pound rotini pasta in line with the package deal directions. After it is cooked, drain the pasta and rinse it below chilly water. As soon as cooled, switch it to a big mixing bowl.

For the pesto, mix 2 cups recent basil leaves, 3 garlic cloves, 1/2 cup grated parmesan cheese, 1/3 cup olive oil, and 1/4 cup pine nuts in a meals processor or blender. Course of till the combination turns into pretty easy.

Pour the pesto over the cooled pasta and toss it till effectively coated.

Add 1 pint cherry or grape tomatoes (halved), 1 medium inexperienced bell pepper (diced), 8 ounces mini mozzarella balls, 1/2 cup sliced black olives, and 1/4 cup diced crimson onion to the pasta. Toss till all components are effectively mixed.

Refrigerate the salad till it is time to serve.