Asparagus Pesto Pasta Salad
A cool side side for the hot summer weather.
Servings Prep Time
4-6people 12min
Servings Prep Time
4-6people 12min
Ingredients
Instructions
  1. Cook the pasta in salted water according to package instructions. Then drain it and rinse in cold water. Allow pasta to dry slightly, then toss in a bowl with 4 tablespoons pesto. (Add more if you want the pasta to be more coated.) Add Parmesan and toss. Cover and refrigerate pasta until cold.
  2. Make the dressing by whisking together the mayonnaise, sour cream, and milk with the rest of the pesto. Add salt and pepper, then taste and adjust seasonings as needed. The dressing needs to be somewhat thin and pourable in order to coat the pasta later. Set the dressing aside.
  3. If you’re using pine nuts, toast them over medium-low heat in a small skillet until they brown slightly. Set them aside.
  4. Fold vegetables and cubed mozzarella into the chilled pasta. Add the prepared dressing and mix well to coat. Refrigerate 2 hours before serving to allow flavor to mix.
  5. Serve with pine nuts and grated Parmesan.