Gluten-Free Pasta Salad with Pesto and Cherry Tomatoes

Ingredients

• 1 lb Gluten-free pasta (penne or rotini)
• 1 pint Cherry tomatoes
• 8 oz Mozzarella balls (bocconcini)
• 2 cups Fresh basil
• 1/4 cup Pine nuts
• 2 cloves Garlic
• 1/2 cup Olive oil
• 1/4 cup Parmesan cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Fill a large heavy-bottomed pot with at least 4 quarts (about 4 liters) of water. Place the pot over high heat and bring the water to a rolling boil, which is 212°F / 100°C. Add the 1 lb of gluten-free pasta (penne or rotini) to the boiling water and cook for 8 to 12 minutes, or until the pasta is tender but still firm to the bite (al dente). Carefully pour the cooked pasta into a colander in a sink to drain the hot water, then immediately rinse the pasta thoroughly with cold water until it is completely cool to the touch. Set the cooled pasta aside.
2. 2Take the 1 pint of cherry tomatoes and carefully cut each tomato in half using a sharp knife. Place the halved tomatoes into a large mixing bowl.
3. 3In the bowl of a food processor, add the 2 cups of fresh basil, the 1/4 cup of pine nuts, the 2 cloves of garlic (peeled and roughly chopped), the 1/4 cup of Parmesan cheese, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Secure the lid and process the ingredients for 30 seconds. With the food processor running, slowly pour the 1/2 cup of olive oil through the feed tube until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
4. 4Add the cooled 1 lb of gluten-free pasta and the 8 oz of mozzarella balls (bocconcini) to the large mixing bowl with the halved 1 pint of cherry tomatoes.
5. 5Pour all of the freshly made pesto over the ingredients in the large mixing bowl. Use a large spoon or tongs to gently toss everything together until the pasta, tomatoes, and mozzarella balls are evenly coated with the pesto.
6. 6The pasta salad is ready to serve immediately. If you prefer to serve it chilled, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. It can be stored in the refrigerator for up to 3 days.

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