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Pesto Pasta Salad with Tomatoes & Mozzarella
Ingredients
  • subheading: For the pasta salad:
  • 1 lb. dry rotini pasta
  • 2 cups cherry tomatoes, sliced
  • 8 oz. fresh mozzarella pearls
  • ¼ of a red onion, sliced thin
  • 2 Tbsp fresh basil, sliced (plus more for garnish)
  • Salt & pepper, to taste
  • subheading: For the kale pesto:
  • ½ cup kale leaves, cut of the stem & chopped
  • ½ cup basil leaves, chopped
  • ¼ cup grated parmesan cheese
  • 2 Tbsp pine nuts, toasted* (toasting is optional, see notes section below)
  • 1 Tbsp fresh lemon juice
  • 1 garlic clove
  • ¼ cup olive oil (or more depending on how "liquidy" you want it)
  • Salt & pepper, to taste
Steps
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