This post is sponsored by Miceli’s Dairy – Thank you for supporting the brands The Thome Home loves!
Drooling? Me, too.
This pasta salad is one that will make you toss away any thought of adding mayo to a pasta salad ever again! My Garden Pesto Pasta Salad is packed with good-for-you ingredients and incredibly delicious Miceli’s mozzarella that brings it all together.
You know how I roll here… if what is on my fork (or spoon) doesn’t pack a punch of flavor, I am not interested. This pasta salad is made with a herby bright dressing that is an oldie of mine. I gave it a little twist by adding more herbs for a nutritional kick! With each bite of this pasta your taste buds will be doing the happy dance.
Let’s Cook!
Garden Pesto
- 2oz basil
- 1 cup parsley
- 1 cup arugula
- 1 cup walnuts
- 3/4 olive oil
- 2 Lemons, zest + juice
- 3/4 cup grated parmesan cheese
- Good pinch of kosher salt + black pepper
1. Put all ingredients into a food processor and blend until super smooth
2. Place pesto into a glass jar and keep in fridge for up to a week
*This recipe makes enough for TWO batches worth for pasta!*
When using garden pesto for pasta, simply use 1/2 of the pesto recipe made added to cooked pasta with 1/2 cup reserved pasta water
Let’s put it all together…
Garden Pesto Pasta Salad
Garden Pesto
Pasta of choice, we love Cavatappi
Heirloom grape tomatoes, halved
Miceli’s Mozzarella Pear, diced
* Boil pasta + save 1/2 cup pasta water
1. Drain pasta + toss pasta with reserved pasta water + half of the pesto made until pasta is well coated
2. Let pasta cool completely
3. Add diced Miceli’s Mozzarella + heirloom grape tomatoes
Store pasta salad in fridge, enjoy cold!