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Pesto Pasta Salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Summer picnic pesto pasta salad, ideal for barbecues. Elevate with homemade pesto.
Ingredients:
  • 12 ounces fusilli or other spiral pasta (3 2/3 cups)
  • 2 cups cherry tomatoes, halved
  • 2 cups packed arugula or spinach
  • 1 cup homemade pesto or 1 6.5-ounce jar basil pesto
  • 1/2 cup fresh pearl mozzarella balls or cubed feta cheese (3 ounces)
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Instructions:
  • Organize your ingredients.
  • 1. Boil a large pot of lightly salted water. 2. Cook fusilli in boiling water, stirring occasionally, until al dente, about 12 minutes. 3. Save 1/2 cup of pasta water before draining.
  • Cool the pasta by rinsing it under cold water.
  • In a big mixing bowl, toss together the cooked pasta, tomatoes, arugula, pesto, mozzarella, Parmesan, mayonnaise, and lemon juice until well mixed.
  • Stir in some of the pasta water to reach desired consistency. Season with salt and pepper to taste.
  • Enjoy while fresh or refrigerate tightly covered for a maximum of 3 days.

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