Pesto Pasta Salad

Pesto Pasta Salad is simple, light and a delicious crowd-pleasing side dish! Cooked pasta, roasted asparagus, sweet cherry tomatoes, fresh pearl mozzarella and toasted pine nuts tossed in a homemade basil pesto. Serves 10 (¾-cup) servings

Course Salads

Cuisine Italian

Keyword italian pasta salad, pesto pasta, pesto pasta salad

Prep Time 35

Cook Time 10

Total Time 45

Servings servings

Calories 208

Author Laurie McNamara

Ingredients

sea salt for pasta water
8 ounces short pasta
olive oil spray
12 ounces asparagus
kosher salt
freshly ground black pepper
8 ounces cherry tomatoes halved
8 ounces pearl mozzarella
4 - 6 tablespoons basil pesto
1/4 cup toasted pine nuts
1/4 cup shredded parmesan cheese

US Customary - Metric

Instructions

Preheat your oven to 500℉ (or 260℃) and bring a pot of salted water to boil (I measure a small palmful of fine sea salt).
Spray a small, rimmed sheet pan with olive oil spray. Arrange trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt and ground black pepper. Roast for 6 minutes if asparagus is thin and 8 minutes if thicker or until tender. Rotate the pan halfway through roasting.
Once roasted, use tongs to transfer the asparagus to a cutting board and cut into thirds.
When the water is boiling, drop in the pasta and stir ocassionally. Cook following the package directions. After the pasta has cooked, drain into a colander and rinse with cold water.
In a large mixing bowl add the cooked pasta, roasted asparagus, pearl mozzarella, halved cherry tomatoes, desired amount of pest, the pine nuts and parmesan.
Toss to combine. Taste and season with more salt and pepper to taste.
Serve or cover and refrigerate until ready to serve.

Nutrition