Easy 48 min

Pesto Pasta Salad

european greek italian mediterranean middle eastern region main sauce side drink sweet sour bitter savory umami medium fast

Prep

20 min

Cook

28 min

Total

48 min

Ingredients (10)

12 ounces fusilli or other spiral pasta g

2 cups cherry tomatoes, halved g

2 cups packed arugula or spinach g

1 cup homemade pesto g

1/2 cup fresh pearl mozzarella balls or cubed feta cheese g

1/4 cup finely shredded Parmesan cheese g

2 tablespoons mayonnaise g

1 tablespoon lemon juice or more to taste g

1/4 teaspoon salt g

1/4 teaspoon freshly ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather your ingredients.

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.

Rinse pasta under cold water to cool.

Combine cooked pasta, tomatoes, arugula, pesto, mozzarella, Parmesan, mayonnaise, and lemon juice in a large mixing bowl. Stir to combine.

Add reserved pasta water as needed to thin out the pesto. Season with salt and pepper.

Serve immediately, or cover and store in the refrigerator for up to 3 days.