Description
Bold, flavorful pesto pasta salad with fresh mozzarella, cherry tomatoes, and arugula. Perfect summer side dish that stays fresh!
Ingredients
For Homemade Pesto (or use ¾ cup store-bought):
3 cups fresh basil leaves, packed
½ cup pine nuts (or walnuts)
3 cloves garlic
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
For the Pasta Salad:
1 pound short pasta (fusilli, penne, or shells)
1 cup prepared pesto
2 tablespoons mayonnaise
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella balls (bocconcini), halved
2 cups baby arugula or spinach
¼ cup toasted pine nuts (optional)
Salt and pepper to taste
Instructions
1. In food processor, pulse pine nuts, garlic, lemon juice, salt, pepper until chopped. Add basil, pulse to combine. With processor running, drizzle in olive oil until smooth. Add Parmesan, pulse to incorporate.
2. Bring heavily salted water to boil. Cook pasta for package time PLUS 1 minute (softer than normal). Drain and rinse under cold water until completely cool.
3. In large bowl, whisk together pesto and mayonnaise until smooth.
4. Add cooled pasta to pesto mixture, toss until every piece is coated. Fold in tomatoes and mozzarella. (Save arugula for just before serving.)
5. Season with salt and pepper. Refrigerate at least 1 hour. Before serving, fold in arugula and top with pine nuts.
Notes
Add greens just before serving to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian-American