Pesto Pasta Salad - Toasty Basil

# Components:

→ Pasta

01 - 12 oz short pasta (fusilli, penne, or farfalle)

→ Pesto

02 - 1/3 cup basil pesto (store-bought or homemade)

→ Vegetables & Add-ins

03 - 2/3 cup sun-dried tomatoes, drained and sliced

04 - 7 oz fresh mozzarella balls (bocconcini or diced mozzarella)

05 - 1/4 cup pine nuts, lightly toasted

06 - 2 cups fresh baby spinach (optional)

→ Seasoning

07 - Salt and freshly ground black pepper, to taste

08 - 2 tbsp extra virgin olive oil

09 - Zest of 1 lemon (optional)

# Directions:

01 - Boil the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.

02 - In a large bowl, toss the cooled pasta with basil pesto and extra virgin olive oil until evenly coated.

03 - Gently fold in sun-dried tomatoes, mozzarella, pine nuts, and spinach if using, ensuring even distribution.

04 - Season with salt, black pepper, and lemon zest if desired. Adjust seasoning according to taste.

05 - Serve immediately or refrigerate for 1 hour to enhance flavors for a refreshing experience.

# Chef Secrets:

01 -

It tastes even better the next day as flavors deepen and meld together.
No cooking required beyond boiling pasta—perfect when you want something impressive without the sweat.
Naturally feeds a crowd and actually improves if made ahead for picnics and potlucks.

02 -

Never skip rinsing the hot pasta with cold water—it stops the cooking and keeps each piece separate instead of turning into one clump.
Toast your pine nuts yourself if you can; the difference between raw and toasted is the difference between eating wood and eating butter.

03 -

Keep the pasta slightly warm when you toss it with pesto so it absorbs the flavors more eagerly.
Buy whole mozzarella balls and slice them yourself rather than pre-packaged diced mozzarella, which stays watery and disappointing.