Description
A fresh and vibrant Pesto Pasta Salad combining al dente mini farfalle pasta, peppery baby arugula, juicy grape tomatoes, creamy mozzarella pearls, and a zesty homemade basil pesto mixed with lemon for a perfect summer dish.
Ingredients
Scale
Pasta 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 (65g) fresh basil leaves
- 1/2 cup (35g) finely grated parmesan cheese, plus more for serving
- 1/4 cup (36g) pine nuts or walnuts
- 2 medium garlic cloves, peeled and smashed
- 1/2 cup extra virgin olive oil
Instructions
- Cook Pasta: Cook pasta to al dente in a large pot of salted boiling water according to package directions. Before draining, reserve 1/3 cup of the pasta water.
- Cool Pasta: Drain pasta then spread it out onto a lightly greased 18 by 13-inch baking sheet to cool for 15 to 20 minutes.
- Make Pesto: In a food processor, combine basil leaves, parmesan cheese, pine nuts or walnuts, and garlic. Season lightly with salt, then pulse until ingredients are minced. With the food processor running, slowly pour in the olive oil through the feed tube and blend until nearly smooth.
- Combine Salad: In a large bowl, toss together the cooled pasta, baby arugula, grape tomatoes, mozzarella pearls, lemon juice with zest, and pesto. Season with salt and black pepper to taste, and add additional parmesan cheese if desired.
- Adjust Consistency: Thin the salad with reserved pasta water as needed to reach desired consistency.
- Store: Store the pasta salad in an airtight container in the refrigerator for up to 1 day before serving.
Notes
- Recipe makes about 14 cups of pasta salad.
- Use pine nuts for a classic pesto flavor or walnuts for a more affordable alternative.
- Reserve pasta water helps adjust the dressing consistency and helps the pesto coat the pasta better.
- This salad is best served the same day for freshness.
- For added protein, consider tossing in grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
