Pesto Pasta Salad

Pesto Pasta Salad is simple, light and a delicious crowd-pleasing side dish! Cooked pasta, roasted asparagus, sweet cherry tomatoes, fresh pearl mozzarella and toasted pine nuts tossed in a homemade basil pesto. Serves 10 (¾-cup) servings

📝 Ingredients

• sea salt (for pasta water)
• 8 ounces short pasta
• olive oil spray
• 12 ounces asparagus
• kosher salt
• freshly ground black pepper
• 8 ounces cherry tomatoes (halved )
• 8 ounces pearl mozzarella
• 4 - 6 tablespoons basil pesto
• 1/4 cup toasted pine nuts
• 1/4 cup shredded parmesan cheese

👨‍🍳 Instructions

1. 1Preheat your oven to 500℉ (or 260℃) and bring a pot of salted water to boil (I measure a small palmful of fine sea salt).
2. 2Spray a small, rimmed sheet pan with olive oil spray. Arrange trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt and ground black pepper. Roast for 6 minutes if asparagus is thin and 8 minutes if thicker or until tender. Rotate the pan halfway through roasting.
3. 3Once roasted, use tongs to transfer the asparagus to a cutting board and cut into thirds.
4. 4When the water is boiling, drop in the pasta and stir ocassionally. Cook following the package directions. After the pasta has cooked, drain into a colander and rinse with cold water.
5. 5In a large mixing bowl add the cooked pasta, roasted asparagus, pearl mozzarella, halved cherry tomatoes, desired amount of pest, the pine nuts and parmesan.
6. 6Toss to combine. Taste and season with more salt and pepper to taste.
7. 7Serve or cover and refrigerate until ready to serve.