Ingredients: |
Ingredients: 2 boxes of Tri-color Rotini
1 block of Mozzarella Cheese, cut into small chunks
1-2 Zucchini sliced into small strips and steamed just until tender
Cherry or Grape Tomatoes, sliced in half
DRESSING:
Olive Oil
Large Bunch of Fresh Basil
One small bud of Garlic; skin peeled
Parmesan Cheese; grated
Small wedge of fresh Lemon
Balsamic Vinegar
Salt & Pepper
Sugar
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Directions: |
Directions:Boil the pasta according to directions, I prefer al dente. Rinse in cool water and drain well.
Refrigerate until ready to use.
Prepare the veggies and cheese. Once prepared, place those items in small bowls and refrigerate until ready to use.
Using a blender, small food processor, or even a Ninja blender, add the garlic and one extra large handful of basil leaves. Begin drizzling in olive oil; start with about 1/2 -3/4 cup. Blend until mixed well. If mixture is too thick, drizzle in more olive oil. Add another handful of basil if mixture tastes too oily.
Squeeze lemon into mixture, add Parmesan cheese, small drizzle of balsamic vinegar, dash of sugar, salt and pepper.
Blend again. At this point taste test. If too tart, add another dash of sugar. I will sometimes add more Parmesan to give it a little more bite. I go back and forth adding ingredients a little bit at a time until I get the taste and texture just right.
In a large bowl add pasta, chopped veggies and cheese, mix gently then add dressing. Once mixed together, taste test. Add salt, pepper or additional grated cheese as needed. |
This recipe for Pesto Pasta Salad is from