Pesto Pasta Salad Recipe
This vibrant Pesto Pasta Salad combines al dente mini farfalle pasta with fresh baby arugula, juicy grape tomatoes, creamy mozzarella pearls, and a zesty lemon dressing, all tossed in a homemade basil pesto. Perfect as a light lunch or a refreshing side dish for picnics and gatherings.
CourseSalad
CuisineItalian
Keywordpesto pasta salad, easy pasta salad, Italian pasta salad, mini farfalle salad, basil pesto recipe, summer pasta salad, vegetarian pasta salad, Stovetop
Prep Time25 minutes
Cook Time7 minutes
Additional Time15 minutes
Total Time47 minutes
Servings9 servings
Calories485kcal
Ingredients
Salad
- 12 oz mini farfalle pasta (mini bowtie)
- Salt and black pepper to taste
- 3 cups packed (3 oz) baby arugula
- 2 cups heaping (11 oz) grape tomatoes, halved
- 8 oz fresh mozzarella pearls
- 1/4 cup fresh lemon juice, mixed with 1 tsp lemon zest
Homemade Pesto
- 3 cups packed (65 g) fresh basil leaves
- 1/2 cup (35 g) finely grated parmesan cheese, plus more for serving
- 1/4 cup (36 g) pine nuts or walnuts
- 2 medium garlic cloves, peeled and smashed
- 1/2 cup extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the mini farfalle pasta until al dente according to package directions, about 7 minutes. Before draining, reserve 1/3 cup of the pasta cooking water.
- Drain the pasta and spread it out evenly on a lightly greased 18 by 13-inch baking sheet. Let it cool for 15 to 20 minutes at room temperature.
- In a food processor, combine basil leaves, parmesan cheese, pine nuts or walnuts, garlic cloves, and a light seasoning of salt. Pulse until the ingredients are finely minced. With the processor running, gradually pour in the olive oil through the feed tube and blend until the pesto is nearly smooth.
- In a large bowl, toss together the cooled pasta, baby arugula, halved grape tomatoes, mozzarella pearls, lemon juice with zest, and prepared pesto. Season with salt and freshly ground black pepper to taste. Add extra parmesan cheese to taste.
- If the salad seems dry, thin it out by mixing in the reserved pasta water a little at a time until desired consistency is reached. Store the salad in an airtight container in the refrigerator for up to 1 day.
Notes
- This recipe makes about 14 cups of pasta salad, ideal for 9 servings.
- Use pine nuts or walnuts based on preference or availability; walnuts offer a more economical option with a slightly earthier flavor.
- Make pasta a bit ahead to allow cooling time, which helps the salad absorb flavors better.
- Adjust the amount of reserved pasta water to achieve the perfect consistency for tossing.
- For best flavor, consume within one day as fresh mozzarella and arugula can wilt over time.
- Additional parmesan cheese can be sprinkled on top when serving for extra flavor.
Nutrition
Calories: 485kcal | Carbohydrates: 42g | Protein: 19g | Fat: 28g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 150mg | Fiber: 3g | Sugar: 5g