Print the recipe for Pesto Pasta Salad

Click the button below or select 'File > Print...'

Pesto Pasta Salad

A bowl of pesto pasta salad with tomatoes, red onion, arugula, mozzarella, and fresh basil in a vibrant pesto dressing
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

Basil Pesto

  • 1 ½ cups packed fresh basil leaves, (about 2 ounces)
  • ¾ cup freshly grated Parmesan cheese
  • 3 tablespoons pine nuts
  • 1 to 2 garlic cloves
  • ¼ teaspoon sea salt plus more to taste
  • ½ cup extra-virgin olive oil, plus more as needed

Pasta Salad

  • 1 pound pasta, (fusilli, farfalle, or orecchiette)
  • ¼ cup pine nuts, toasted
  • ⅓ cup mayonnaise
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice, (from 1 lemon), plus more to taste
  • 1 cup mini mozzarella balls, (bocconcini or ciliegine), drained
  • 2 cups cherry tomatoes, halved
  • ¼ cup thinly sliced red onion
  • 2 cups fresh arugula
  • Sea salt and freshly cracked black pepper, to taste

Method

  1. Make the pesto. In the base of a food processor, combine the basil, Parmesan, pine nuts, garlic, and salt. Pulse 20 times until just blended. With the processor running on low, slowly pour in the olive oil. If the pesto seems too thick, add more olive oil 1 teaspoon at a time. 
  2. Make the pasta salad. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and rinse under cold water. Transfer to a large bowl.
  3. In a dry skillet over medium heat, toast the pine nuts, stirring frequently, until golden and fragrant, 3 to 4 minutes. Remove from heat and let cool.
  4. In a small bowl, whisk together ¾ cup of the pesto and the mayonnaise until smooth and creamy.
  5. Add the creamy pesto to the pasta and toss until well-coated. Add the lemon zest and lemon juice and toss to combine. Fold in the mozzarella balls, cherry tomatoes, red onion and arugula. Season with salt and pepper (see Note).
  6. Sprinkle it with toasted pine nuts and serve immediately. 

Notes

You can make this salad up to 2 days ahead (store refrigerated in an airtight container), but don’t fold in the arugula or sprinkle with the pine nuts until just before serving.