Ingredients
Salad Ingredients
- 1 cup pastina
- 1 pint cherry or grape tomatoes, halved
- 4 ounces mozzarella pearls (or diced fresh mozzarella)
- 1/2 cup walnut pesto or store-bought pesto
- Fresh basil leaves, for garnish
- Drizzle of balsamic glaze for serving
Instructions
- Cook the Pastina: Bring a large pot of salted water to a boil. Add the pastina and cook according to package directions until al dente, usually around 5 minutes. Drain the pasta and transfer it to a large bowl. Let it cool to room temperature; alternatively, rinse under cold water to speed cooling.
- Mix in Pesto: Once the pastina has cooled, add the walnut or store-bought pesto. Stir thoroughly to ensure the pesto evenly coats the pasta.
- Combine Salad Ingredients: Gently fold in the halved cherry tomatoes and mozzarella pearls, being careful not to crush the delicate mozzarella.
- Season and Garnish: Taste the salad and adjust seasoning if needed, such as adding salt or pepper. Transfer the salad to a serving dish, garnish with fresh basil leaves, and drizzle with balsamic glaze just before serving.
- Chill if Desired: You can serve the salad immediately or refrigerate it for up to one hour to allow the flavors to meld together for a more cohesive taste.
Notes
- Using small mozzarella pearls provides a better distribution of cheese throughout the salad, but diced fresh mozzarella works as well.
- If you prefer a quicker cool-down for the pasta, rinsing with cold water is recommended.
- For a nut-free version, substitute walnut pesto with basil pesto made without nuts.
- Balsamic glaze adds a sweet and tangy finish but can be omitted or replaced with a simple balsamic vinegar drizzle.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
