A refreshing pesto pasta salad made with kale-basil pesto, cherry tomatoes, and fresh mozzarella for a light yet satisfying meal.

Scale

1 lb. dry rotini pasta

2 cups cherry tomatoes, sliced

8 oz. fresh mozzarella pearls

¼ of a red onion, sliced thin

2 Tbsp fresh basil, sliced (plus more for serving)

Shredded parmesan cheese, for serving

1 cup kale leaves, chopped

1 cup fresh basil leaves, packed

½ cup olive oil

¼ cup shredded parmesan cheese

¼ cup pine nuts, toasted

2 garlic cloves

2½ Tbsp lemon juice

½ tsp salt

¼ tsp black pepper

1. Make the pesto by adding all pesto ingredients to a food processor and blend until smooth.

2. Cook pasta according to package directions, then drain and rinse with cold water.

3. Combine pasta, tomatoes, mozzarella, onion, and basil in a large bowl.

4. Add pesto and toss until everything is evenly coated.

5. Sprinkle with shredded parmesan and extra basil before serving or chill until ready to eat.

Toast pine nuts in a dry skillet for 3–4 minutes until golden.

For a vegan version, replace parmesan with nutritional yeast.

This salad stores well for up to three days in the refrigerator.

Keywords: pesto pasta salad, healthy pasta, fresh salad recipes, kale pesto, mozzarella pasta salad