Packed with vibrant flavors, this refreshing pasta salad is perfect for a light lunch, a side dish at barbecues, or a potluck contribution, while offering a good mix of protein, healthy fats, and whole grains.
Ingredients
- 12 oz of whole-wheat pasta (such as fusilli or penne)
- 1 cup of fresh or frozen peas
- 1 cup of mozzarella balls (also known as bocconcini)
- 1 cup of fresh basil leaves
- 1/4 cup of extra virgin olive oil
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of pine nuts or walnuts
- 2 garlic cloves
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- In the last 2 minutes of cooking, add the peas to the boiling pasta water.
- Drain and rinse the pasta and peas under cold water to stop the cooking process. Set aside.
- Prepare the Pesto:
- In a food processor, combine basil leaves, olive oil, Parmesan cheese, nuts, garlic, and lemon juice.
- Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
- Assemble the Salad:
- In a large bowl, combine the cooked pasta and peas, and mozzarella balls.
- Add the pesto sauce and gently toss until the ingredients are well coated.
- Serve:
- Serve immediately or refrigerate for a couple of hours to let the flavors meld together. Enjoy cold or at room temperature.