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Pesto Pasta Salad
This quick Pesto Pasta Salad comes together with tender pasta, juicy tomatoes, mozzarella pearls, arugula, and toasted pine nuts tossed in basil pesto and lemon juice. It is fresh, flavorful, and perfect for potlucks, cookouts, or easy weeknight dinners.
👥 12 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil. Add pasta and cook until tender, about 8 to ⏱️ 10 minutes. Drain well, rinse with cold water to cool the pasta, and drain again.
Salt
2
In a large bowl, add the cooled pasta, pesto, and lemon juice and stir until the pasta is evenly coated.
lemon juice2 tablespoons
3
Add tomatoes and any accumulated juices, arugula, mozzarella pearls, and pine nuts. Toss gently to combine. Garnish with Parmesan cheese and fresh basil leaves if desired.
arugula2 cupsmozzarella pearls (ciliegine), drained16 ounces
Nutrition Facts
calories
357 kcal
fat Content
19 g
serving Size
1 cup
fiber Content
2 g
sugar Content
3 g
sodium Content
386 mg
protein Content
15 g
cholesterol Content
31 mg
carbohydrate Content
32 g
saturated Fat Content
6 g
unsaturated Fat Content
6 g
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