Broccoli Rabe Pesto Pasta Salad
Broccoli Rabe Pesto Pasta Salad. 4th of July weekend is right around the corner, and you can’t do the 4th without a summery pasta salad, you know?! So we’re thinking this super loaded one filled with cherry tomatoes, avocado, mozzarella cheese, prosciutto, and of course broccoli rabe. It’s got all the summer veggies, plenty of fresh basil, and coated in a broccoli Rabe pesto. Yes, more broccoli Rabe because why not?! Super fresh, lots of fun, and perfect for the holiday weekend or even Father’s Day weekend thats coming up !!
Ok, so 4th of July is another one of my favorite holidays. It definitely does not top thanksgiving, which is my all time favorite. But 4th of July is definitely up there on my list of favorites. And for a few good reasons. 1) you all know I am big time summer girl who looooves to be at the beach. I can always remember celebrating 4th of July at the beach growing up. From the time I was a little kid to my high school days to now. And from the time I was little I always loved it.
And 2) there is absolutely nothing not to love about a good 4th of July barbecue at the beach. Barbecue foods are always so much fun. Especially when you’re with a lot of people, the weather is warm and beautiful, and you’re just carefree and having fun. One of my favorite barbecue foods is pasta salad. There has got to be a good pasta salad being served at every good barbecue, especially every good 4th of July barbecue.
Enter, this fun, refreshing, and loaded Broccoli Rabe Pesto Pasta Salad. It’s got a little bit of everything going on and it is kind of a summertime winner if you ask me. It’s cheesy, it’s herby, it’s creamy. I mean you really can’t go wrong. I love a good pasta and broccoli rabe combo, but then add in all those cherry tomatoes, the creamy avocado, the cheesy melt in your mouth mozzarella, the salty prosciutto, all that fresh basil. So so good you guys.
Father’s Day weekend is also only days away. I’m totally on board with naming this as a Father’s Day weekend recipe as well. We’re going to be at the beach, so I am all about a fun pasta salad on a warm summer night at the beach. Serve this one up warm or cold or room temp, literally however, but just try it because it is so delicious !!
Ingredients
For the Pesto
1 bunch broccoli rabe trimmed
1/3 cup walnuts
1 garlic clove
1/3 cup olive oil
1/2 teaspoon red pepper flakes
1/3 cup pecorino romano cheese
salt and pepper
For the Pasta Salad
1 pound short cut pasta
1 bunch broccoli rabe
2 - 3 tablespoons olive oil
salt, pepper, and red pepper flakes
broccoli rabe pesto
8 ounces mozzarella balls
10 ounces tri-color cherry tomatoes; halved
1/2 cup fresh basil leaves
1 avocado; sliced
3 ounces parma prosciutto
extra olive oil for drizzling
Directions
For the Pesto. In a large pot of salted water, blanch the broccoli rabe. Drain and let cool. Squeeze out excess water and add to a food processor. Add the walnuts, garlic, olive oil, and red pepper flakes. Process until finely chopped. Add the pecorino cheese and pulse until incorporated. Season with salt and pepper. Scrape into a bowl and set aside.
Cook the pasta. Drain, saving 1 cup of pasta water.
Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, add the broccoli rabe, olive oil, salt, pepper, and red pepper flakes. Mix well to coat. Cook for about 10 minutes.
Add the broccoli rabe to the cooked pasta. Add the pesto, mozzarella, tomatoes, and basil. Toss to combine. Topped with avocado and prosciutto. Add pasta water as needed. Drizzle with extra olive oil and sprinkle with salt and pepper if needed.
