Pesto Pasta Salad with Heirloom Tomatoes, Mozzarella, and Olives
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Pesto Pasta Salad with Heirloom Tomatoes, Mozzarella, and Olives
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 8 oz farfalle pasta cooked in salted water, per instructions
- ¼ cup pesto more if needed
- baby heirloom tomatoes sliced
- mozzarella balls cut into bite-sized pieces
- nicoise olives to taste
- 2 tbsp fresh basil chiffonade
- 1 tbsp toasted pine nuts
- Sea salt and freshly cracked black pepper to taste
Instructions
- Cook the farfalle in a large pot of well-salted boiling water per instructions. Drain, reserving ¼ cup of the cooking water. Rinse under cold water to stop the cooking; drain as much water as possible.
- Place into a large bowl and toss the pasta with the pesto and some reserved cooking water, if needed, until evenly coated.
- Place into the refrigerator and let flavors mingle for 15 minutes.
- Once cooled, add the heirloom baby tomatoes, bits of mozzarella, Nicoise olives, toasted pine nuts, and fresh basil to the pasta. Season with sea salt and freshly cracked pepper, to taste; toss gently to combine. Taste and add more pesto if needed.
- Serve and enjoy.
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