Side dishe for 10

Rotini Pesto Salad

Name: Rotini Pesto Salad
Total time: 20 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 1 lb regular or tricolor rotini; 8 oz fresh mozzarella pearls; 1 cup basil pesto (optional); 1 cucumber; 1 cup cherry tomatoes; 1 cup chopped red onion; 1/2 cup pitted kalamata olives; optional shredded parmesan cheese; extra optional olive oil if pesto is too thick; 3 loosely packed cups of basil leaves; 3 tbsp pine nuts; 2 cloves garlic; 2/3 cup grated parmesan cheese; 2/3 cup olive oil; salt and pepper (optional)

Rotini, mozzarella, vegetables, and olives are tossed with fresh basil pesto and finished with Parmesan.

$1.09per serving $

20 minstart to table

10servings

Italian Vegetarian Budget Side dishes Summer

Ingredients

1 lb regular or tricolor rotini
8 oz fresh mozzarella pearls
1 cup basil pesto (optional)
1 cucumber
1 cup cherry tomatoes
1 cup chopped red onion
1/2 cup pitted kalamata olives
optional shredded parmesan cheese
extra optional olive oil if pesto is too thick
3 loosely packed cups of basil leaves
3 tbsp pine nuts
2 cloves garlic
2/3 cup grated parmesan cheese
2/3 cup olive oil
salt and pepper (optional)

Steps

Boil the rotini in salted water until tender, then drain and cool it for 5 minutes.
Blend the basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper until smooth.
Chop the cucumber, tomatoes, and red onion into bite-size pieces.
Toss the rotini, mozzarella, vegetables, and olives in a large bowl.
Stir in the pesto and chill the salad for 5 minutes.