The Secret To A Better Pasta Salad Might Just Live In Your Blender

I am obsessed with finding the perfect bite for summer. For episode three of my pasta salad series, I wanted to tackle a classic combination but elevate it with something completely fresh. That is why I bypassed the grocery store condiment aisle entirely to make a homemade pesto pasta salad with mozzarella, peas, and sun-dried tomatoes.

The result? Absolute perfection.

If you are a fan of Costco pesto, this recipe is going to be right up your alley. Everything starts in the blender with a mountain of fresh basil, garlic, rich olive oil, lemon juice, salt, parmesan, and a touch of black pepper. I almost forgot to toast my pine nuts beforehand, but a quick toss in a dry pan over medium heat until they got some color fixed that right up. I ended up adding all the extra basil I had in the background to ensure the color was an impossibly bright, gorgeous green.

Once the homemade pesto is smooth, the assembly is incredibly simple. I boiled a box of medium pasta shells until they were perfectly al dente, drained them, and tossed them with a little olive oil so they could cool down without sticking together. Then, I threw the cooled shells into my favorite speckled red bowl alongside plump mozzarella pearls, chewy sun-dried tomatoes, and sweet frozen peas. Goat cheese would also be completely fabulous here if you want to swap things out.

To bring everything together, I added a sneaky little drizzle of hot honey for an unexpected kick, followed by more black pepper, fresh grated parmesan, and that vibrant green pesto. After a vigorous toss to make sure every single shell was fully coated, the salad was ready to serve. It is completely delicious on its own, but you can easily slice up some grilled chicken to throw on top if you are looking for an extra hit of protein.