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Pesto Pasta Salad with Tomatoes and Mozzarella

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Yield

Serves 4 (serving size: about 2 cups)

This Caprese-inspired pasta toss is the ultimate summer main for a busy weeknight, outdoor picnic, or lunch on the go.

Ingredients

  • 8 ounces uncooked whole-grain farfalle
  • 2 cups fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, peeled
  • 1 cup grape tomatoes, halved
  • 1 cup yellow cherry tomatoes, halved
  • 3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
  • 1 ounce Romano cheese, grated (about 1/4 cup)

Nutrition Information

  • calories 364
  • fat 14.7 g
  • satfat 5.3 g
  • monofat 5.6 g
  • polyfat 1.2 g
  • protein 15 g
  • carbohydrate 47 g
  • fiber 8 g
  • cholesterol 25 mg
  • iron 3 mg
  • sodium 347 mg
  • calcium 146 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.

    Chopping Basil
  2. Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth. Add basil mixture, tomatoes, and 5 ounces mozzarella to pasta; toss to combine. Top with remaining 5 ounces mozzarella and Romano cheese.