Sun-Dried Tomato Basil Pasta (Print)

Pasta with sun-dried tomato basil pesto, fresh mozzarella, greens, and tomatoes. Light, vibrant Mediterranean flavors.

# Components:

→ Pasta

01 - 10 ounces short pasta (fusilli, penne, or farfalle)
02 - Salt, for boiling water

→ Sun-Dried Tomato Basil Pesto

03 - 3.5 ounces sun-dried tomatoes in oil, drained
04 - 1 cup loosely packed fresh basil leaves
05 - 1/4 cup grated Parmesan cheese
06 - 1/3 cup pine nuts (or walnuts)
07 - 2 garlic cloves
08 - 1/3 cup extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and black pepper, to taste

→ Salad Add-Ins

11 - 7 ounces cherry tomatoes, halved
12 - 4 ounces fresh mozzarella balls (bocconcini), halved
13 - 2 cups baby arugula or spinach leaves
14 - 2 tablespoons freshly grated Parmesan, for garnish

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse under cold running water to halt the cooking process. Set aside.
02 - While the pasta cooks, initiate the pesto preparation. In the bowl of a food processor, combine the drained sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, pine nuts, and peeled garlic cloves. Pulse the ingredients until they achieve a coarse chop.
03 - With the food processor running continuously, gradually stream in the extra virgin olive oil and fresh lemon juice. Continue processing until a thick, spreadable pesto consistency is achieved. Season the pesto to your preference with salt and freshly ground black pepper.
04 - In a substantial mixing bowl, introduce the cooled, drained pasta. Add the prepared sun-dried tomato basil pesto and toss gently until the pasta is uniformly coated with the vibrant sauce.
05 - Delicately fold the halved cherry tomatoes, mozzarella balls, and fresh arugula or spinach leaves into the pesto-coated pasta. Ensure all ingredients are evenly distributed without overmixing.
06 - Transfer the assembled pasta salad to a suitable serving platter. Sprinkle the top with the reserved freshly grated Parmesan cheese just before presenting.

# Chef Secrets:

01 -
  • Make ahead friendly for picnics and potlucks
  • Ready in just 30 minutes from start to finish
  • Uses pantry staples plus a few fresh ingredients
  • Versatile base that welcomes customization
02 -
  • Perfect for meal prep lunches throughout the week
  • Can be served warm, room temperature, or chilled
  • Naturally vegetarian and easily made vegan
  • Makes excellent use of summer basil when it's abundant
03 -
  • Always reserve about a quarter cup of pasta cooking water before draining. If your pasta salad seems dry when you're ready to serve, a splash of this starchy water helps revive the pesto coating without diluting the flavor.
  • For maximum flavor development, toast your pine nuts in a dry skillet until golden before adding them to the pesto. The few extra minutes transforms their flavor from mild to magnificently nutty.

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