Pesto Pasta Salad – The Keep At House Chef

Prepare dinner 1 pound rotini pasta consistent with the bundle directions. After it is cooked, drain the pasta and rinse it beneath chilly water. As soon as cooled, switch it to a big blending bowl.

For the pesto, mix 2 cups recent basil leaves, 3 garlic cloves, 1/2 cup grated parmesan cheese, 1/3 cup olive oil, and 1/4 cup pine nuts in a meals processor or blender. Procedure till the mix turns into relatively clean.

Pour the pesto over the cooled pasta and toss it till smartly lined.

Upload 1 pint cherry or grape tomatoes (halved), 1 medium inexperienced bell pepper (diced), 8 oz mini mozzarella balls, 1/2 cup sliced black olives, and 1/4 cup diced pink onion to the pasta. Toss till all elements are smartly mixed.

Refrigerate the salad till it is time to serve.