Pesto Pasta Salad
Cook time
Total time
A simple nut free pesto sauce tossed with pasta, fresh mozzarella, tomatoes, and zucchini. It is the perfect side dish or main dish.
Serves: 8
  • Pesto:
  • ⅓ cup parmesan (fresh parmesan)
  • 1 bunch basil (about 2 cups)
  • ¼-1/2 cup olive oil
  • 2 cloves garlic
  • zest of one lemon
  • 1 tsp lemon juice
  • pinch of red pepper flakes
  • ½ kosher salt
  • ½ fresh pepper
  • Pasta:
  • 1 lb pasta ( I used Rotini)
  • 2 cups grape tomatoes, halved
  • 2 zucchinis, cut into ½ inch thick slices
  • 5 oz fresh mozzarella, cut into ½ inch cubes
  • Toppings:
  • ¼ cup parmesan for sprinkling
  1. Start by boiling the water for your pasta.
  2. Pesto: In a food processor or blender add the parmesan cheese, basil, ¼ cup olive oil, garlic, zest of lemon, lemon juice, salt and pepper. Mix until well-combined add more olive oil as needed. I ended up using almost ½ cup of olive oil. Set aside
  3. Cook pasta according to package directions.
  4. While the noodles are cooking, heat a medium size skillet over medium heat, add 1 tablespoon olive oil, add the zucchini and saute for 7-10 minutes. Cook them until they are soft and start to brown. Once done put the cooked zucchini on a plate. set aside. Add the halved tomatoes to the empty skillet and cook for 1-2 minutes or until they just start to wilt. Add to the zucchini plate.
  5. In a large bowl combine the noodles, veggies, pesto sauce (add as much as you desire) and mozzarella. Serve immediately or refrigerate until ready to serve.
Recipe by Two Sisters Kitchens at