Description
A vibrant and refreshing summer pasta salad made with tender rotini, crisp seasonal veggies, and a rich herb dressing. Packed with basil, pine nuts, and mozzarella, it’s perfect for picnics, potlucks, or a quick side.
Ingredients
16 oz (450 g) rotini pasta
1 cup basil pesto (certified alcohol-free)
1 cup halved cherry tomatoes
1 medium English cucumber, diced into small cubes
½ cup shredded mozzarella cheese (vegetarian rennet)
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
¼ cup toasted pine nuts
Salt and black pepper, to taste
Instructions
Fill a large stockpot with cold water, add a generous pinch of salt, and bring to a rolling boil.
Carefully drop the rotini pasta into the boiling water. Cook for 8–10 minutes, stirring occasionally, until al dente.
While the pasta cooks, wash and prepare the vegetables. Dice the English cucumber into uniform ¼-inch cubes and halve the cherry tomatoes.
Immediately drain the pasta in a colander and rinse under cold running water for exactly 60 seconds to halt the cooking process.
Transfer the cooled pasta to a large mixing bowl. Pour the pesto, olive oil, and lemon juice over the top. Fold vigorously until evenly coated.
Gently incorporate the diced cucumber, halved tomatoes, shredded mozzarella, and toasted pine nuts.
Cover and refrigerate for at least 15 minutes before serving.
Notes
For best flavor, chill the salad for at least 15 minutes before serving.
This salad can be made ahead and stored in the fridge for up to 24 hours.
Add more mozzarella or pine nuts if you’re a fan of extra richness.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Stovetop/Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg