Ingredients
Scale
- 1 lb Bowtie (Farfalle) pasta or festive holiday-shaped pasta
- 1 cup prepared basil pesto (homemade or high-quality store-bought)
- 1 pint cherry tomatoes
- 1 large red bell pepper, diced into 1-inch pieces
- 8 oz fresh mozzarella pearls (bocconcini)
- 1/4 cup pine nuts, lightly toasted
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze (optional for drizzling)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches al dente texture. Drain the pasta and rinse it under cold water to stop the cooking process and remove excess starch. While the pasta cooks, wash your vegetables and dice the red bell pepper. Toss the cherry tomatoes and diced peppers in a small bowl with olive oil, salt, and pepper until evenly coated.
- Preheat your air fryer to 400°F (200°C). Place the seasoned cherry tomatoes and red bell peppers into the air fryer basket in a single layer. Air fry for 8 to 10 minutes, shaking the basket halfway through. You want the tomatoes to just begin to burst and the peppers to have slightly charred edges. Once finished, remove the basket and let the vegetables cool slightly so they don’t melt the cheese immediately upon contact.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, chopped baby spinach, and mozzarella pearls. Pour the pesto over the ingredients and toss gently until everything is thoroughly coated. Fold in the toasted pine nuts. Transfer the salad to a festive serving bowl. Garnish with fresh basil leaves and an optional drizzle of balsamic glaze for extra holiday flair. Serve at room temperature or chilled.
- Cook Time: 25 minutes