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Pesto Pasta Salad
A vibrant and herby, Italian style pasta salad. Made with mini bowtie pasta, sweet grape tomatoes, creamy fresh mozzarella, peppery baby arugula, bright lemon, and plenty of fresh homemade basil pesto. It's one of the best summery pasta salads!
👥 9 Servings⏱️ Prep & Cook: 47 min⏳ Prep: 25 min🔥 Cook: 7 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- baking sheet
- food processor
- bowl
📝 Preparation Steps
1
Cook pasta to al dente in a large pot of salted boiling water according to package directions. Before draining pasta reserve 1/3 cup pasta water.
cup fresh lemon juice, (mixed with 1 tsp lemon zest)1/4cup (35g) finely grated parmesan cheese, (plus more for serving)1/2cup (36g) pine nuts (or walnuts)1/4cup extra virgin olive oil1/2
2
Drain pasta then spread out onto a lightly greased 18 by 13-inch baking sheet to cool for 15 to ⏱️ 20 minutes.
3
Meanwhile make the pesto: to a food processor add basil leaves, parmesan, pine nuts or walnuts, and garlic. Season lightly with salt then pulse until ingredients are minced. With food processor running slowly pour olive oil in through the feed tube and blend until nearly smooth.
Salt (and black pepper)
4
In a large bowl toss together drained pasta, arugula, tomatoes, mozzarella pearls, lemon juice and zest, and pesto. Season with salt and pepper to taste and add parmesan cheese to taste.
Salt (and black pepper)
5
Thin with reserved pasta water as needed. Store in fridge in an airtight container up to 1 day.
Nutrition Facts
calories
380 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
229 mg
protein Content
11 g
cholesterol Content
23 mg
carbohydrate Content
33 g
saturated Fat Content
6 g
unsaturated Fat Content
15 g
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