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Kristina's Simple Pasta Salad
Recipe

13 INGREDIENTS • 6 STEPS • 23MINS

Kristina's Simple Pasta Salad

4.0
22 ratings
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Kristina's Simple Pasta Salad is particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Kristina's Simple Pasta Salad is particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice.
23MINS
Total Time
$3.52
Cost Per Serving
Ingredients
Servings
6
US / Metric
Pasta Shells
1 lb
Pasta Shells
Pine Nuts
1/2 cup
Grape Tomatoes
2 cups
Grape Tomatoes
or finely diced red onions
Scallion
1 bunch
Scallion
Jarred Roasted Red Peppers
3
Jarred Roasted Red Peppers
or homemade roasted red peppers
Ciliegine Mozzarella
1 tub
(8 oz)
Ciliegine Mozzarella
or 2 large mozzarella balls
Fresh Basil
1 bunch
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
for drizzling
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Lemon
1
Lemon, halved
Parmigiano-Reggiano
3 handfuls
Parmigiano-Reggiano, freshly grated
Nutrition Per Serving
VIEW ALL
Calories
566
Fat
22.5 g
Protein
25.5 g
Carbs
62.4 g
Add to plan
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Kristina's Simple Pasta Salad
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Bring a large pot of water to a boil. Add Pasta Shells (1 lb) and Kosher Salt (1 Tbsp). Cook about 8 minutes or until done but not mushy. Drain and set aside.
step 1 Bring a large pot of water to a boil. Add Pasta Shells (1 lb) and Kosher Salt (1 Tbsp). Cook about 8 minutes or until done but not mushy. Drain and set aside.
step 2
Meanwhile, place Pine Nuts (1/2 cup) in a small skillet over low heat. Toast, stirring often to avoid burning. Remove from heat when evenly golden brown. Set aside.
step 3
Cut Grape Tomatoes (2 cups) in half lengthwise. Remove ends from Scallion (1 bunch) and discard. Chop thinly, using mostly the white and pale green parts; some of the dark green is ok, too. Chop the Jarred Roasted Red Peppers (3) into small strips. Cut the Ciliegine Mozzarella (1 tub) into cubes about the same size as the cherry tomatoes. Set aside.
step 3 Cut Grape Tomatoes (2 cups) in half lengthwise. Remove ends from Scallion (1 bunch) and discard. Chop thinly, using mostly the white and pale green parts; some of the dark green is ok, too. Chop the Jarred Roasted Red Peppers (3) into small strips. Cut the Ciliegine Mozzarella (1 tub) into cubes about the same size as the cherry tomatoes. Set aside.
step 4
Place pasta in a large bowl. Drizzle Extra-Virgin Olive Oil (as needed) over pasta until nicely coated. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 5
Add all of the prepared ingredients. Remove tiny leaves from Fresh Basil (1 bunch) stems and add directly to the bowl. Stack four to five larger basil leaves on top of one another. Roll into a tight spiral, then cut into thin strips. Add to the bowl.
step 5 Add all of the prepared ingredients. Remove tiny leaves from Fresh Basil (1 bunch) stems and add directly to the bowl. Stack four to five larger basil leaves on top of one another. Roll into a tight spiral, then cut into thin strips. Add to the bowl.
step 6
Squeeze the Lemon (1) over the top of the whole mixture starting with just one half. Add the Parmigiano-Reggiano (3 handfuls). Toss gently with a large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.
step 6 Squeeze the Lemon (1) over the top of the whole mixture starting with just one half. Add the Parmigiano-Reggiano (3 handfuls). Toss gently with a large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.
Tags
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4th of July
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Side Dish
Summer
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