Post by @eatingbirdfood

Your new summer cookout MVP. 🍝🌿 This pesto pasta salad comes together with just a handful of simple ingredients, and even the pickiest kids go back for seconds. Add a little protein and you can turn it into an easy weeknight dinner! Here’s how to make it: * 1 lb rotini pasta * 1 pint cherry tomatoes, halved * 8 oz mozzarella pearls * ⅓ cup Italian dressing, homemade or store-bought (I used Bolthouse Farms) * ¼ cup chopped fresh basil * Fresh black pepper, for garnish PESTO * 2 cups fresh basil leaves * 2 small cloves garlic * ¼ cup pine nuts * ⅔ cup fresh grated Parmigiano-Reggiano, parmesan works too * 2 Tablespoons fresh lemon juice * ½ teaspoon sea salt, more to taste * pinch ground black pepper, more to taste * ½ cup extra virgin olive oil 1. Cook pasta according to package instructions. Drain and set aside to cool. 2. While pasta is cooking, make pesto by adding basil, garlic, pine nuts, grated parmesan, lemon juice, salt and pepper into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. 3. Combine cooled pasta with 1 cup pesto, tomatoes, mozzarella, Italian dressing, and fresh basil. 4. Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired.
pinch ground black pepper 5. Serve immediately or chill until ready to serve. Note: you’ll have about ⅓ cup leftover pesto – store this in the fridge as you might want to add more pesto before serving as the pasta soaks up some of the pesto as it sits. #pesto #pastasalad #sidedish #kidapproved #mealprepideas