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Pesto Pasta Salad with Tomatoes & Mozzarella
Ingredients
  • subheading: For the pasta salad:
  • 1 lb. dry rotini pasta
  • 2 cups cherry tomatoes, sliced
  • 8 oz. fresh mozzarella pearls
  • ¼ of a red onion, sliced thin
  • 2 Tbsp fresh basil, sliced (plus more for serving)
  • Shredded parmesan cheese, for serving
  • subheading: For the kale pesto:
  • 1 cup kale leaves, chopped*
  • 1 cup fresh basil leaves, packed
  • ½ cup olive oil
  • ¼ cup shredded parmesan cheese
  • ¼ cup pine nuts, toasted* (see notes section for toasting instructions)
  • 2 garlic cloves
  • 2½ Tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
Steps
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