Description
A vibrant and refreshing Pesto Pasta Salad featuring homemade basil pesto, tender pasta, mozzarella balls, cherry tomatoes, and crisp arugula, all tossed in a creamy pesto-mayo dressing and topped with toasted pine nuts and a bright hint of lemon. Perfect for a light lunch or as a side dish for gatherings.
Ingredients
Pesto
- 1½ cups packed fresh basil leaves (about 2 ounces)
- ¾ cup freshly grated Parmesan cheese
- 3 tablespoons pine nuts
- 1 to 2 garlic cloves
- ¼ teaspoon sea salt, plus more to taste
- ½ cup extra-virgin olive oil, plus more as needed
Pasta
- 1 pound pasta (fusilli, farfalle, or orecchiette)
Salad Add-ins
- ¼ cup pine nuts, toasted
- ⅓ cup mayonnaise
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice (from 1 lemon), plus more to taste
- 1 cup mini mozzarella balls (bocconcini or ciliegine), drained
- 2 cups cherry tomatoes, halved
- ¼ cup thinly sliced red onion
- 2 cups fresh arugula
- Sea salt and freshly cracked black pepper, to taste
Instructions
- Make the pesto. In the base of a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, and sea salt. Pulse 20 times until just blended. With the processor running on low speed, slowly pour in the olive oil. If the pesto seems too thick, add more olive oil one teaspoon at a time until desired consistency is reached.
- Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Transfer the cooled pasta to a large mixing bowl.
- Toast the pine nuts. Heat a dry skillet over medium heat. Add the pine nuts and toast them, stirring frequently, for about 3 to 4 minutes until they are golden brown and fragrant. Remove the skillet from heat and let the pine nuts cool.
- Mix pesto and mayonnaise. In a small bowl, whisk together ¾ cup of the prepared pesto with the mayonnaise until the mixture is smooth and creamy.
- Toss together the salad. Add the creamy pesto dressing to the pasta and toss well to coat all the pasta evenly. Add the lemon zest and lemon juice, tossing again to combine. Gently fold in the mini mozzarella balls, halved cherry tomatoes, thinly sliced red onion, and fresh arugula. Season the salad with sea salt and freshly cracked black pepper to taste.
- Serve. Sprinkle the toasted pine nuts over the salad just before serving for a crunchy and nutty finish. Serve immediately and enjoy!
Notes
- For best flavor, use fresh basil and good-quality Parmesan cheese.
- Adjust the lemon juice and salt according to your taste preference for brightness and seasoning.
- The pasta can be cooked a day ahead; just toss it with a little olive oil to prevent sticking and store covered in the refrigerator.
- To toast pine nuts evenly, keep stirring frequently and watch closely to prevent burning.
- This salad is best served fresh but can be stored refrigerated for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian