Ingredients
Scale
- 1 pound pasta (such as cavatelli or penne )
- 1 cup cherry tomatoes (halved)
- 8 oz fresh mozzarella (cut into small bite-sized pieces)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped pepperoncini
- 1/4 cup finely chopped parsley
- 3 cups basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until tender. Be sure to check the package for recommended cook time. Drain and rinse well under cold water.
- Make the pesto. While the pasta cooks, prepare the basil pesto. In a food processor, combine the fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Scoop out of the food processor and set aside.
- Assemble the pasta salad. In a large bowl, combine noodles, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until it's well combined. Taste and adjust seasoning, if needed.