Pesto pasta salad with heirloom tomatoes and mozzarella
Indulge in a flavorful pesto pasta salad with vibrant heirloom tomatoes and creamy mozzarella. A delightful combination of fresh ingredients for a satisfying dish.
Ingredients:
- 450g box of your favorite store bought pasta, small in shape
- 450g of tomatoes, chopped
- 340g of mozzarella cheese, chopped
- 1/2 cup walnuts
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Instructions:
- Put the walnuts and garlic in the food processor bowl that has a steel blade, and pulse for around 15 seconds.
- Include the basil leaves, salt, and pepper. While the processor is on, stream the olive oil gradually through the feeder tube into the bowl and blend until the pesto becomes a smooth puree.
- Pour in the grated Parmesan cheese and blend for about a minute.
- Cook the pasta according to the package instructions. If time is short, cook the pasta slightly longer, then drain it in the sink and rinse it with cold water. This will halt the cooking and cool the pasta quickly.
- Dice the tomatoes and mozzarella and keep them aside.
- In a big bowl, mix together the pasta, pesto, tomatoes, and mozzarella. Toss well and taste for seasoning. Adjust salt and pepper to taste.
Summary:
- Calories: 6759 kcal
- Fat: 493 g
- Protein: 205 g
- Carbs: 391 g
- Potassium: 3239 mg
- Magnesium: 609 mg