I love a good pasta salad in the summer. One of my most requested recipes is my Italian Pasta Salad. I've been wanting to try some vegetarian pasta salads recently so that I would have some other options depending on who the BBQ audience was. This recipe is adapted from Half Baked Harvest. I was a little skeptical at first, but boy does this one deliver. This is best served the same day it is made, as the leftovers will brown a little bit.
Ingredients:
Pesto:
1/2 cup broccoli, steamed
1 avocado, peeled and pitted
1 cup fresh basil
1 tablespoons olive oil
1 lemon, juiced
1/3 cup Sartori Parmesan
salt, to taste
1 pound rotini pasta, cooked per package instructions
2 tablespoons balsamic vinegar
1 cup mozzarella pearls
2 cups strawberries, destemmed and quartered
1 cup cherry tomatoes, halved
1/2 cup fresh basil, cut into ribbons
Preparation:
1. In the bowl of a large food processor, pulse the steamed broccoli, avocado, basil, lemon juice, Parmesan, and salt. Gradually add olive oil until pesto comes together. Set aside.
2. In a large bowl, toss the pasta with the pesto and balsamic vinegar. Stir in mozzarella pearls, strawberries, tomatoes, and basil. Serve at room temperature or chilled.
Ingredients:
Pesto:
1/2 cup broccoli, steamed
1 avocado, peeled and pitted
1 cup fresh basil
1 tablespoons olive oil
1 lemon, juiced
1/3 cup Sartori Parmesan
salt, to taste
1 pound rotini pasta, cooked per package instructions
2 tablespoons balsamic vinegar
1 cup mozzarella pearls
2 cups strawberries, destemmed and quartered
1 cup cherry tomatoes, halved
1/2 cup fresh basil, cut into ribbons
Preparation:
1. In the bowl of a large food processor, pulse the steamed broccoli, avocado, basil, lemon juice, Parmesan, and salt. Gradually add olive oil until pesto comes together. Set aside.
2. In a large bowl, toss the pasta with the pesto and balsamic vinegar. Stir in mozzarella pearls, strawberries, tomatoes, and basil. Serve at room temperature or chilled.