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+ servings

The Best Cold Pesto Pasta Salad

Herby basil pesto sauce, sweet summer corn, juicy tomatoes and mozzarella cheese
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 lb. farfalle pasta
  • 2 cups loosely packed fresh basil leaves
  • 1/2 cup Parmesan cheese
  • 2 cloves of garlic minced
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. pine nuts
  • 3/4 cup extra virgin olive oil
  • 4 ears of corn
  • 2 cups mozzarella pearls
  • 2 cups grape tomatoes halved
  • 1 cup sun-dried tomatoes chopped

Instructions
 

  • Cook pasta in a large pot of salted water until al dente. Drain. Rinse with cold water until the pasta reaches room temperature. Set aside.
  • In a blender or food processor, puree the basil, Parmesan, garlic, pine nuts, salt, pepper and olive oil until smooth.
  • Grill or boil the corn. If boiling, set the corn into a large pot of cold water. Bring just to a boil, then remove from heat. Using a sharp knife, shave the kernels off the cobs and discard.
  • Toss the pasta with the pesto sauce in a large bowl. Fold in the remaining ingredients. Cover and chill until ready to serve.
Keyword vegetarian, meatless, Italian
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