Zesty Pesto Pasta Salad
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INGREDIENTS:
- Kosher salt
- 1 pound fusilli pasta or your preferred pasta
- 1/3 cup plus 2 tablespoons Premium Extra Virgin Olive Oil
- 1 ½ cups baby spinach
- ½ cup freshly grated Parmesan (about 1 ounce)
- ¼ cup almonds
- ¼ cup packed fresh basil leaves (plus a little extra for garnish optional)
- Juice of 1 lemon (about 3 tablespoons)
- 1 cup of cherry tomatoes halved
- 8 ounces small mozzarella balls or fresh mozzarella cut into bite size pieces
- 1 tablespoon Neapolitan Herb Dark Balsamic Vinegar
INSTRUCTIONS:
- Bring a large pot of generously salted water to a boil and cook fusilli al dente according to the recommended time on the package. Drain pasta in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
- Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, and ¼ cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved tomatoes, mozzarella, balsamic and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more basil for garnish. Cover and refrigerate until ready to serve, up to 4 hours.