Pesto Pasta Salad
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Pesto Pasta Salad
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This pesto pasta salad recipe is fresh and vibrant, with lots of bright flavor from a creamy pesto dressing and veggies. Perfect for summer!
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Ingredients
For the Pasta Salad
- 8 ounces fusilli, rotini, or farfalle pasta
- 2 tablespoons nonfat plain Greek yogurt or mayonnaise or sour cream
- 1 ½ cups arugula
- 1 pint cherry tomatoes halved, or grape tomatoes
- 1 cup frozen peas thawed
- ½ cup mini mozzarella pearls or crumbled feta*
- ¼ cup freshly grated Parmesan cheese
- extra virgin olive oil as needed
For the Pesto**
- 2 tablespoons pine nuts 1/3 cup walnuts, cashews, or nuts of choice; toasted***
- 1 large clove garlic
- 1 ⅓ cups fresh basil leaves
- 1 ⅓ cups spinach or chopped kale or arugula
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup extra-virgin olive oil
- 3 tablespoons freshly grated Parmesan cheese
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Instructions
- Cook the pasta to al dente, according to the package instructions. Drain into a colander and rinse well under cold water. Shake out as much excess water as you can, then set on a towel to drain further while you make the pesto.
- Make the pesto: Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Blend for 10 long pulses. Add the basil, spinach, salt, and pepper. With the processor running, slowly pour in the olive oil through the feed tube. Puree until smooth, about 45 seconds to 1 minute. Scrape down the side of the food processor bowl as needed. Blend in the Parmesan.
- Shake out the pasta once more, then transfer it to a large serving bowl. Stir the Greek yogurt into the pesto (you can blend it in right in the food processor if you’re making homemade), then scoop it over the pasta. Stir gently to coat (I find it easiest to use my hands).
- Add the arugula, cherry tomatoes, peas, mozzarella pearls, and Parmesan. Stir to combine (again, it's easiest to toss with your hands). If the pasta seems too thick or dry, stir in olive oil gradually as needed.
- Taste the pesto pasta salad and adjust the seasoning as desired. Serve at room temperature, or press a sheet of plastic wrap against the top to deter the pesto from losing its color and refrigerate until ready to serve.
Notes
- *If you use feta, the pasta salad will be saltier, so you most likely won't need to season it as much at the end.
- **This recipe is a slightly reduced amount of my homemade Basil Pesto. You can also use 2/3 cup of the store-bought pesto of your choice.
- ***Toasting the nuts is optional, but really amps up the flavor of the pesto, so I recommend it. To toast: place the nuts in a small, dry skillet. Warm over low heat, shaking the pan often, until fragrant and toasted, about 4 minutes for pine nuts and 6 to 8 minutes for walnuts. BE PATIENT! Nuts burn when you crank up the heat.
- TO STORE: Refrigerate leftovers in an airtight container for 2 to 3 days. Let it sit on the countertop for a few minutes before serving and, if needed, add a drizzle of olive oil and toss to coat to loosen it up a bit.
Nutrition Information
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Serving
1(of 6)
Calories
359kcal
(18%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
9mg
(3%)
Potassium
429mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1655IU
(33%)
Vitamin C
31mg
(34%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 359kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 9mg | 3% |
| Potassium | 429mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1655IU | 33% |
| Vitamin C | 31mg | 34% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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