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- 8 oz (225 g) pasta (fusilli or farfalle) - 1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped - 1/2 cup fresh basil leaves, coarsely chopped - 1/4 cup pine nuts, toasted to perfection - 1/2 cup grated Parmesan cheese, plus extra for serving - 1/3 cup extra virgin olive oil - 1 tablespoon balsamic vinegar for depth of flavor - 1 garlic clove, finely minced - Salt and freshly ground black pepper to taste - 1 cup cherry tomatoes, halved - 1/2 cup bocconcini (mini mozzarella balls), halved - Fresh basil leaves for an aromatic garnish Cooking this salad is fun. You start with good pasta. Fusilli or farfalle works great. Next, sun-dried tomatoes bring a rich taste. Fresh basil adds brightness. Pine nuts give a nice crunch. Parmesan cheese adds a salty touch. For extra flavor, olive oil makes the pesto creamy. Balsamic vinegar adds a touch of sweetness. Garlic gives it a nice kick. Don’t forget salt and pepper for taste. The cherry tomatoes add freshness. Bocconcini cheese makes it creamy and fun to eat. Gather these fresh ingredients to create a dish bursting with flavor. Each bite of this salad will take you on a tasty journey. This blog post walked you through making a delicious Sun-Dried Tomato Pesto Pasta Salad. We covered key ingredients like fusilli, sun-dried tomatoes, and Parmesan cheese. I shared step-by-step instructions to ensure your pasta is cooked perfectly and your pesto is rich in flavor. Consider the tips for enhancing taste and beautiful presentation. You can also explore protein options or vegan swaps. With proper storage, your salad will stay fresh. Enjoy creating this dish and make it your own! It’s time to savor every bite.

Sun-Dried Tomato Pesto Pasta Salad

Dive into the flavors of summer with this Sunny Delight Sun-Dried Tomato Pesto Pasta Salad! This easy recipe combines al dente pasta, vibrant sun-dried tomatoes, fresh basil, and creamy bocconcini for a delightful dish. Perfect for picnics or potlucks, it’s packed with flavor and made in just 45 minutes. Click through to explore this refreshing pasta salad recipe and bring a taste of sunshine to your table!
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Ingredients
  

8 oz (225 g) pasta (fusilli or farfalle works beautifully)

1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped

1/2 cup fresh basil leaves, coarsely chopped

1/4 cup pine nuts, toasted to perfection

1/2 cup grated Parmesan cheese, plus extra for serving

1 garlic clove, finely minced

1/3 cup extra virgin olive oil

1 tablespoon balsamic vinegar for depth of flavor

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1/2 cup bocconcini (mini mozzarella balls), halved

Fresh basil leaves for an aromatic garnish

Instructions
 

Begin by cooking the pasta in a large pot of salted boiling water according to the package instructions until it is al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Transfer it to a large mixing bowl and set aside.

    In a food processor, combine the drained sun-dried tomatoes, chopped fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and balsamic vinegar. Pulse the mixture until it forms a coarse, textured paste.

      While the food processor is running, gradually drizzle in the extra virgin olive oil. Continue processing until the pesto is smooth and creamy. Taste and season the mixture with salt and freshly ground black pepper according to your preference.

        Pour the sun-dried tomato pesto over the cooled pasta in the mixing bowl. Toss the pasta gently to ensure every piece is well coated with the vibrant, flavorful pesto.

          Gently fold in the halved cherry tomatoes and bocconcini, being careful not to break the mozzarella.

            Taste the dish and adjust the seasoning with more salt or pepper if necessary. Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes. This allows time for the flavors to meld beautifully.

              Just before serving, give the salad a gentle toss to redistribute the ingredients and garnish with fresh basil leaves for a pop of color and fragrance.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                  - Presentation Tips: Serve the salad in a large, beautifully arranged bowl or individually on plates. Drizzle a little extra pesto on top for a stunning visual effect. For added texture and flavor, sprinkle some additional toasted pine nuts and Parmesan cheese over each serving. Enjoy the burst of sunshine in every bite!