Description
Pesto Pasta Salad delivers bold basil flavor in every bite without turning dry or bland. This recipe solves the biggest pasta salad problems with generous pesto, a secret ingredient for staying juicy, and the perfect cooking technique. The vibrant green color and fresh flavors make it a summer staple you will make again and again.
Ingredients
For the Homemade Pesto:
2 tablespoons pine nuts, toasted
2 cups tightly packed fresh basil leaves
1 small garlic clove, minced
½ cup finely grated parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
7 tablespoons extra virgin olive oil
For the Pasta Salad:
12 oz spiral pasta (fusilli or rotini)
1 tablespoon salt (for pasta water)
2 tablespoons mayonnaise
1 cup cherry tomatoes, halved
7 oz baby mozzarella balls (bocconcini), halved
1 cup baby arugula or rocket
½ teaspoon salt
Fresh basil leaves for garnish
Instructions
1. Combine pine nuts, basil, garlic, parmesan, salt, pepper, and olive oil in a tall container. Blend with immersion blender until quite smooth but not puréed.
2. Bring 3 quarts of salted water to boil. Cook pasta for package time plus 1 minute so it is softer than normal. Drain and rinse under cold water. Drain well.
3. Place cooled pasta in large bowl. Add pesto and mayonnaise, tossing well to coat every piece.
4. Gently fold in halved cherry tomatoes and mozzarella balls. Toss just enough to distribute.
5. Add arugula and toss quickly to disperse. Transfer to serving bowl and garnish with fresh basil leaves.
Notes
Fresh basil makes all the difference. Store-bought pesto works in a pinch, but use about 1 cup of the refrigerated kind.
The mayonnaise is not meant to make this creamy. Just 2 tablespoons adds enough richness to keep the pasta from drying out.
Baby mozzarella balls bring mild creaminess that does not compete with the pesto.
Toast your pine nuts in a dry skillet for 2-3 minutes until fragrant. Watch closely as they burn quickly.
Cook pasta 1 minute longer than package directions to prevent hard pasta when it cools.
Make pesto smooth for better pasta coverage.
The pasta salad keeps well for 2 days in the fridge. Always bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 663
- Sugar: 3g
- Sodium: 2114mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 27mg