This pesto pasta salad is perfect for a summer picnic or as a side for a barbecue. Use homemade pesto for best results. Feel free to customize the salad with additional vegetables to your liking.
Ingredients
- ounces fusilli or other spiral pasta: 12 piece
- cherry tomatoes: 2 cups (halved)
- packed arugula or spinach: 2 cups
- homemade pesto or 1 (6.5-ounce) jar purchased basil pesto: 1 cup
- pearl mozzarella balls or cubed feta cheese: 0.5 cup (fresh)
- Parmesan cheese: 0.25 cup (finely shredded)
- mayonnaise: 2 Tbsp
- to 2 tablespoons lemon juice: 1 piece
- salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
Metric Conversion
Stages of cooking
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Gather your ingredients. Dotdash Meredith Food Studios
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Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta water. Dotdash Meredith Food Studios
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Rinse pasta under cold water to cool. Dotdash Meredith Food Studios
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Combine cooked pasta, tomatoes, arugula, pesto, mozzarella, Parmesan, mayonnaise, and lemon juice in a large mixing bowl. Stir to combine. Dotdash Meredith Food Studios
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Add reserved pasta water as needed to thin out the pesto. Season with salt and pepper. Dotdash Meredith Food Studios
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Serve immediately, or cover and store in the refrigerator for up to 3 days. Dotdash Meredith Food Studios
