Garlic-Free Pesto Pasta Salad with Mozzarella and Cherry Tomatoes

Cold Pasta with Garlic-Free Pesto
Category: Main Dishes
Serves: 4

Ingredients

Instructions

1. Begin by preparing the pasta. Fill a large pot with salted water and bring it to a boil. This will be used to cook the casarecce pasta.

2. While the water heats, prepare the garlic-free pesto. Start by washing and drying the fresh basil leaves thoroughly. Transfer the basil to a blender or food processor. Add the pine nuts, grated Parmigiano Reggiano, and Pecorino cheese. Season with a pinch of coarse salt. Blend everything together until smooth, forming a fluid and homogeneous pesto sauce.

3. Once the pesto is ready, strain it through a sieve to allow excess liquid to drain, ensuring a thicker consistency for the sauce.

4. Wash the cherry tomatoes and cut them into wedges. Slice the black olives into thin rounds.

5. Once the water has come to a boil, add the casarecce pasta and cook according to the package instructions. Once the pasta is al dente, drain it and transfer it to a large mixing bowl.

6. Drizzle the pasta with extra virgin olive oil and stir to coat. Allow the pasta to cool down completely.

7. Once the pasta has cooled, toss it with the garlic-free pesto, making sure it’s evenly coated. Add in the sliced olives and the mozzarella, cut into small pieces.

8. Season with fine salt and freshly ground black pepper to taste, and give the dish one final gentle toss to combine all the ingredients.

9. Serve the cold pesto pasta in individual bowls, enjoying a fresh and flavorful dish perfect for warm days or a picnic!

Tips:

• You can customize this recipe by adding other vegetables like roasted bell peppers or zucchini for extra flavor and color.
• If you prefer a smoother pesto, feel free to add more olive oil until you reach the desired consistency.

Enjoy this vibrant, herbaceous, and creamy cold pasta with pesto—a delicious twist on a classic summer dish, without the garlic but still bursting with flavor!