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Pasta Salad with Creamy Basil Dressing

Monica
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 -10 servings

Ingredients
  

  • 1 pound pasta fusilli, rotini, shells, penne, farfalle all work great
  • 1 cup grape tomatoes halved lengthwise
  • 1/3 cup Kalamata olives sliced into rounds
  • 3/4 cup small fresh mozzarella balls otherwise known as Bocconcini

Creamy Basil Dressing

  • 2 cups packed basil leaves
  • 1 cup packed spinach leaves
  • 2 tablespoons roasted sunflower seeds can be salted
  • 3 garlic cloves minced or grated
  • 1/3 cup good olive oil plus 2 tablespoons for the pasta
  • 1/3 cup grated Parmesan or Romano cheese I use a combo
  • 1/2 teaspoon salt or to taste
  • 2 tablespoon lemon juice
  • 2 tablespoons mayonnaise

Instructions
 

  • If you can, make a batch of the Creamy basil dressing in advance to make it even better.
  • Cook pasta al dente in boiling salted water, drain and put in a large bowl. Toss with 2 tablespoons of olive oil. Let sit at room temperature.
  • In the bowl of a food processor fitted with a steel blade, puree all of the ingredients for the Creamy Basil Dressing but the mayo. Add the mayonnaise and pulse to incorporate.
  • Add the pesto mixture along with the tomatoes, olives and mozzarella to the pasta and toss well. Season to taste and serve at room temperature.
  • Enjoy!