Summer Pesto Pasta Salad Recipe

Name: Summer Pesto Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16oz. box medium shell or rotini pasta; 10 cherry tomatoes, halved; 1 ball fresh salted mozzarella, cut into chunks; 1/2 bunch of asparagus; 1 6oz. can artichoke hearts, drained, rinsed and chopped; 1/4 cup pine nuts, toasted; Grated parmesan for topping, if desired; Pesto:; 1 1/2 (packed) cups of fresh basil leaves; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/4 cup fresh grated Parmesan; 2 tablespoons grated Pecorino-Romano; 1 teaspoon minced garlic; 2/3 cup extra virgin olive oil

Servings: persons

1 16oz. box medium shell or rotini pasta
10 cherry tomatoes, halved
1 ball fresh salted mozzarella, cut into chunks
1/2 bunch of asparagus
1 6oz. can artichoke hearts, drained, rinsed and chopped
1/4 cup pine nuts, toasted
Grated parmesan for topping, if desired
Pesto:
1 1/2 (packed) cups of fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup fresh grated Parmesan
2 tablespoons grated Pecorino-Romano
1 teaspoon minced garlic
2/3 cup extra virgin olive oil

1
Bring a large pot of salted water to boil, cook the pasta according to the package directions, until al dente.
2
To toast the pine nuts, spread them on a baking sheet and bake in oven set at 350 degrees until golden brown.
3
Meanwhile, in a food processor, combine the basil, salt and pepper, until the basil is chopped. Add the cheese and garlic, and while the processor is still going, slowly add the olive oil, until the mixture becomes a smooth sauce. Place pesto in a bowl and set aside.
4
Cut the asparagus, so that only the tender part will be used. Discard the tough bottoms. Prepare a large bowl, filed with cold water and ice. Boil the asparagus tops in 1 inch of water covered for 4-5 minutes. Remove, and put the asparagus in the bowl or ice water to stop the cooking. Remove the asparagus from the ice water and cut into 1 inch pieces, on an angle.
5
In a large bowl, combine the cooked pasta, tomatoes, mozzarella, artichoke hearts, asparagus, and pine nuts. Pour pesto on top, and toss to coat. Top with grated parmesan if desired.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 16oz. box medium shell or rotini pasta, 10 cherry tomatoes, halved, 1 ball fresh salted mozzarella, cut into chunks, 1/2 bunch of asparagus, and more.

Yes, Summer Pesto Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Pesto Pasta Salad

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