Basil Pesto Pasta Salad
Growing your own herbs is a great way to save money and enhance the flavor of your food. Basil is one of those herbs that can be used in a variety of dishes, like sauces, casseroles and pesto. Pesto is a wonderful way to use up all the basil that is growing rapidly in my herb box. This recipe for Basil Pesto Pasta Salad is earthy and delicious and makes a beautiful side dish for most summer meals.
There are many types of basil, but the most commonly used basil in many dishes is Genovese. It is easy to grow and provides an abundance of basil when properly cut back and allowed to flourish.
I have fresh herbs in my kitchen and an herb box on the patio where I grow fresh basil, thyme, rosemary and parsley for dishes that I make for my family. Herb Gardens are easy to maintain and come in a variety of shapes and sizes. Pick one that is appropriate for the space you have. Make sure to place it where it gets plenty of sun. And remember to buy a soil that has fertilizer for herbs already included.
Fresh basil is the main ingredient in making pesto. During warmer months of the year, basil can tend to grow out of control. A recipe like this one is a great way to use up those beautiful green herbs. Tomato sauces and soups are also a delicious way to use basil.
Basil Pesto Pasta Salad Recipe
Recipe makes 1 cup pesto, 4 servings of pasta salad.
What’s needed:
- BASIL LEAVES– Pick them fresh and often so plants remain healthy.
- PINE NUTS– They add texture and flavor to the pesto.
- GARLIC– This adds immense flavor and great aroma to the dish.
- PARMESAN CHEESE– Adds saltiness and balance to the basil.
- OLIVE OIL– The olive oil emulsifies in the blender and binds the rest of the ingredients together.
- ROTINI PASTA– Forms the base of the salad and absorbs all the great flavors in the pesto.
- FRESH MOZZARELLA– This adds a creamy element to the pasta salad and makes you want to take another bite.
- CUCUMBER– Every great salad needs some crunch, cucumber provides a fresh crunch to this tasty salad.
How to make Basil Pesto Pasta Salad?
- Place the basil, pine nuts, garlic, Parmesan, salt and black pepper in a food processor and blend on low speed until combined. Using a spoon, scrape down the sides of the food processor.
- Slowly pour in the olive oil while the food processor is running. Ingredients will come together and form a thick sauce. Recipe make 1 cup of basil pesto.
Note: You may need a little more or a little less EVOO, depending on the consistency you prefer. When I’m making pasta, I like to pulse the pesto only until ingredients are combined, leaving the pine nuts a bit more chunky. Other times, if I’m making flatbread, sandwiches or pizza, I pulse the mixture until completely chopped and smooth.
- Boil the pasta according to package instructions, about 12 minutes. Drain and cool the pasta. Add 1/2 cup of fresh basil pesto to the pasta and stir to coat. Reserve and refrigerate the remaining pesto for another recipe.
- Stir in the cucumbers and fresh mozzarella. This recipe makes 4 servings. Pasta can be made ahead and kept in the refrigerator until ready to serve.
Can I substitute spinach for the basil?
Yes, if you are running short on basil, you can add spinach to your pesto. I have replaced as much as half of the basil with spinach, especially when making pesto pizza. Use one cup of spinach and one cup of basil packed tightly. Spinach and basil makes a delicious pesto!
For more favorite pasta dishes, check out these tasty recipes:
- Easy Stuffed Pasta Shells
- Buffalo Chicken Pasta
- Tomato Basil and Feta Pasta Salad
- Lasagna Roll Ups
- Grandma’s Amish Pasta Salad
Pesto is so very versatile and can be used in a variety of recipes. Make this recipe for Basil Pesto Pasta Salad and you’ll have a bright flavorful recipe to add to your collection of tasty summer salads.
Basil Pesto Pasta Salad
Ingredients
- 2 cups basil leaves, packed
- 1/2 cup pine nuts
- 1 tablespoon garlic, minced
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1/2 cup extra virgin olive oil
- 1 1/2 cups rotini pasta, uncooked
- 1 cup mozzarella, fresh
- 1/2 cup cucumber, seedless, cubed
Instructions
- Place first 6 ingredients in a food processor and blend on low speed until combined. Using a spoon, scrape down the sides of the food processor.
- Slowly pour in the olive oil while the food processor is running. Ingredients will come together and form a sauce.
- Boil the pasta according to package instructions, about 12 minutes. Drain and cool the pasta. Add 1/2 cup of fresh basil pesto to the pasta and stir to coat. Reserve the remaining pesto for another recipe.
- Stir in the cucumbers and fresh mozzarella. This recipe makes 4 servings. Pasta can be made ahead and kept in the refrigerator until ready to serve.
Equipment
- 1 blender
- 1 medium mixing bowl