"Summer Rule #1: Always have pesto in the fridge so you can make a spontaneous pasta salad with whole-wheat penne, fresh mozzarella, tomatoes and pine nuts for dinner.
#MadewithKitchenAid #feedfeed"
Pesto Pasta Salad With Roasted Tomatoes, Toasted Pine Nuts And Mozzarella
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Serves 4-6
Ingredients
1/2 cup pine nuts
1 pint grape tomatoes
1/4 cup plus 1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 pound whole-wheat penne pasta
2 garlic cloves, peeled
1/2 ounce grated Parmesan
1 handful basil leaves
4 ounces fresh mozzarella, torn into small pieces
Directions
Preheat the oven to 375 degrees F.
On a small sheet pan, toast the pine nuts until golden brown, about 5 minutes. Set aside 1/4 cup pine nuts for pesto and the rest for garnish.
Place the tomatoes in a small ovenproof dish. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast for 15 minutes until the tomatoes have softened and the skin has slightly wrinkled. Let the tomatoes cool.
While the tomatoes are roasting, cook the penne according to package instructions until al dente. Drain the pasta in a colander and rinse with cold water.
For the pesto, mince the garlic cloves in a food processor. Add 1/4 cup toasted pine nuts, Parmesan, basil and the remaining salt & pepper and puree the mixture. While the motor is running, drizzle 1/4 cup olive oil through the feeder tube until the pesto is fully combined.
In a large bowl, toss the pasta with pesto, tomatoes, pine nuts and mozzarella.