Zesty Pesto Pasta Salad

January 13, 2023

Zesty Pesto Pasta Salad at The Little Shop of Olive Oils

This is not your average pasta salad.

It’s fresh and vibrant, packed with spinach, basil, lemon, and Parmesan — and then finished with just a splash of Neapolitan Herb Dark Balsamic to bring everything together.

The homemade pesto is blended until smooth with Basil Premium Olive Oil, almonds for a little richness, and fresh lemon juice for brightness. Toss that with perfectly cooked pasta, sweet cherry tomatoes, and creamy mozzarella, and you have something that feels colorful and satisfying without being heavy.

I love this for cookouts, lunches, or as a make-ahead side for dinner. It holds beautifully in the refrigerator and somehow tastes even better once the flavors settle together.

Fresh. Herby. A little zesty.

Exactly what a good pasta salad should be.

Zesty Pesto Pasta Salad

A bright and flavorful pasta salad tossed with homemade spinach-basil pesto, cherry tomatoes, mozzarella, and a splash of Neapolitan Herb Dark Balsamic.

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: Serves 6-8
Category: Side Dishes

Ingredients

Kosher salt, for pasta water
1 pound fusilli pasta (or preferred pasta)
⅓ cup plus 2 Tbsp Basil Premium Olive Oil
1½ cups baby spinach
½ cup freshly grated Parmesan (about 1 ounce)
¼ cup almonds
¼ cup packed fresh basil leaves (plus extra for garnish, optional)
Juice of 1 lemon (about 3 Tbsp)
1 cup cherry tomatoes, halved
8 ounces small mozzarella balls (or fresh mozzarella, cut into bite-size pieces)
1 Tbsp Neapolitan Herb Dark Balsamic Vinegar

Directions

Bring a large pot of generously salted water to a boil. Cook pasta al dente according to package instructions.
Drain pasta and transfer to a large bowl. Toss with 2 tablespoons of olive oil to coat evenly. Refrigerate until cooled, about 10 minutes.
In a blender, combine remaining ⅓ cup olive oil, spinach, Parmesan, almonds, basil, lemon juice, and ¼ cup water. Blend until completely smooth.
Pour pesto over cooled pasta.
Add cherry tomatoes, mozzarella, Neapolitan Herb Dark Balsamic, and 1 teaspoon kosher salt.
Toss gently until well combined.
Transfer to a serving bowl and garnish with additional basil if desired.
Cover and refrigerate until ready to serve, up to 4 hours.

0 comments