Name: Pesto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 12 oz spiral pasta such as fusilli, rotini, or cavatappi; 3/4 cup reserved pasta water; Extra-virgin olive oil for drizzling; 1 tbsp fresh lemon juice; 1 tsp sea salt; Freshly ground black pepper; 3 cups cherry tomatoes halved; 1 1/2 cups mini mozzarella balls halved; 1 1/2 cups arugula; 1/4 cup toasted pine nuts optional; 1/2 cup fresh basil leaves; Red pepper flakes optional; 1/2 cup toasted pine nuts for the pesto; 2 tbsp fresh lemon juice for the pesto; 2 garlic cloves for the pesto; 1/4 tsp sea salt for the pesto; Freshly ground black pepper for the pesto; 2 cups fresh basil leaves for the pesto; 1/2 cup extra-virgin olive oil for the pesto; 1/4 cup freshly grated Parmesan for the pesto, optional

01

Overview

Prep15 min

Cook15 min

Total30 min

Servings6

DifficultyEasy

02

Ingredients

12 oz spiral pastasuch as fusilli, rotini, or cavatappi3/4 cup reserved pasta water Extra-virgin olive oilfor drizzling1 tbsp fresh lemon juice1 tsp sea salt Freshly ground black pepper3 cups cherry tomatoeshalved1 1/2 cups mini mozzarella ballshalved1 1/2 cups arugula1/4 cup toasted pine nutsoptional1/2 cup fresh basil leaves Red pepper flakesoptional1/2 cup toasted pine nutsfor the pesto2 tbsp fresh lemon juicefor the pesto2 garlic clovesfor the pesto1/4 tsp sea saltfor the pesto Freshly ground black pepperfor the pesto2 cups fresh basil leavesfor the pesto1/2 cup extra-virgin olive oilfor the pesto1/4 cup freshly grated Parmesanfor the pesto, optional

03

Equipment

Large pot
Food processor
Baking sheet
Large bowl

04

Method

01

Boil the pasta

Bring a large pot of salted water to a boil. Cook the pasta just past al dente. Before draining, reserve 3/4 cup pasta water.

02

Cool the pasta

Drain the pasta, toss it with a little olive oil, and spread it out to cool. Let the reserved pasta water cool too.

03

Make the pesto

Make the pesto. Pulse the pine nuts, lemon juice, garlic, salt, and pepper in a food processor. Add the basil, then slowly drizzle in the olive oil while blending. Pulse in Parmesan if using.

04

Toss with pesto

Put the cooled pasta in a large bowl. Add the pesto, 1/2 cup pasta water, lemon juice, salt, and pepper. Toss until coated.

05

Fold in the vegetables

Fold in the tomatoes, mozzarella, and arugula. Add a little more pasta water if the pesto needs loosening.

06

Finish

Finish with toasted pine nuts, basil, and red pepper flakes if you like.

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Tips

NoteDon't rinse the pasta. I like spreading it on a tray instead so it cools without washing away the starch.

NoteThe reserved pasta water matters here. It turns the pesto into a softer, lightly creamy coating instead of something oily sitting at the bottom of the bowl.

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Nutrition

AllergensGluten, Dairy, Tree Nuts

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Storage

RefrigeratorAirtight container up to 2 to 3 days. Loosen with a splash of water and re-toss before serving.

?

Frequently asked

Can I make it ahead?+

Yes — it actually improves after an hour in the fridge. Add a splash of pasta water and re-toss before serving.

Can I use store-bought pesto?+

You can, but loosen it with some of the reserved pasta water so it coats the pasta instead of sitting at the bottom.

Pesto Pasta Salad

Overview

Ingredients

Equipment