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 an herb box on the patio and grow fresh basil, thyme, rosemary and parsley for dishes that I make for my family.
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 makes 1 cup pesto.
- 2 cups basil leaves, packed
- 1/2 cup pine nuts
- 1 tablespoon minced garlic
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- a pinch of black pepper
- 1/2 cup extra virgin olive oil
- 1 1/2 cups uncooked rotini pasta
- 1 cup fresh mozzarella
- 1/2 cup cubed seedless cucumber
- How to make Basil Pesto Pasta Salad?
- 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.
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 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 pizza. Use one cup of spinach and one cup of basil packed tightly. This also makes a flavorful pesto.
Basil Pesto Pasta Salad
Ingredients
- 2 cups basil leaves, packed
- 1/2 cup pine nuts
- 1 tablespoon minced garlic
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- a pinch of black pepper
- 1/2 cup extra virgin olive oil
- 1 1/2 cups uncooked rotini pasta
- 1 cup fresh mozzarella
- 1/2 cup cubed seedless cucumber
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.
