Pesto Pasta Salad

Name: Pesto Pasta Salad
Prep time: 23 min
Cook time: 12 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz (230g) spiral pasta (fusilli); 1 cup pesto; 6 slices (85g) prosciutto crudo; 20 Grape or Cherry Tomatoes; a handful arugula; 1/2 English cucumber; 20 mini mozzarella balls; 1/4 cup shaved Parmesan cheese; salt and pepper; 3 packed cups (45g) basil leaves; 1/2 cup (45g) grated parmesan cheese; 2 tablespoons pine nuts; zest grated from 1 lemon; 1 1/2 tablespoons lemon juice; 1 clove garlic; 1/3 cup (80ml) olive oil; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
23 mins
Cook Time
23 mins
Total Time
35 mins
Servings
4 servings
Calories
556 kcal
Course
Main Course, Salad
Cuisine
American

Pesto Pasta Salad

Yael Holden

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

for the pasta salad:

8 oz (230g) spiral pasta (fusilli) or bowties
1 cup pesto from the recipe below or store-bought
6 slices (85g) prosciutto crudo
20 Grape or Cherry Tomatoes
a handful arugula
1/2 English cucumber
20 mini mozzarella balls
1/4 cup shaved Parmesan cheese cut thinly with a vegetable peeler
salt and pepper to taste

for the lemony basil pesto:

3 packed cups (45g) basil leaves
1/2 cup (45g) grated parmesan cheese
2 tablespoons pine nuts or almonds/walnuts
zest grated from 1 lemon
1 1/2 tablespoons lemon juice
1 clove garlic
1/3 cup (80ml) olive oil
salt and pepper to taste

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Instructions

Cook the pasta al dente (it should have a bite to it) according to the package instructions. Drain and let cool slightly. Add to a large bowl.
Make crispy prosciutto: you can make it on the stovetop or in the oven. On the stovetop: heat some oil in a non-stick pan, when hot place the prosciutto slices (can't overlap) and cook over medium heat on both sides until browned and crispy. In the oven: preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, lay prosciutto slices in a single layer (can't overlap). Bake for about 12 minutes or until browned and crispy. Transfer to a plate (it will become more crispy while cooling).
Make pesto: wash basil and gently pat dry the leaves. Add all the ingredients for the pesto except the olive oil into a food processor. Process until almost smooth. Add the olive oil and gently pulse until just combined (don't mix it at high speed). Season to taste with salt and pepper.
Add pesto to pasta and toss to combine.
Prepare other ingredients: Add cut in half tomatoes, cut in half mozzarella balls, sliced cucumbers, arugula, shaved parmesan cheese (sliced thinly with a vegetable peeler).
Toss everything together. Season with salt, pepper, and lemon juice if needed.
Crumble crispy prosciutto over the salad.
Enjoy!

Notes

This recipe for basil pesto has been developed specifically for this recipe. It would be too runny and too lemony to use, for example, on a toast. It works perfectly in this pasta salad recipe. If you'd like to try a more traditional pesto recipe, check out this recipe for basil pesto. You could also make parsley pesto (more affordable than basil pesto) or arugula pesto and use it in this recipe but you would need to make it more runny (add more olive oil) and lemony (add lemon zest and more lemon juice).
This salad tastes good hot or cold.
Calories = 1 serving (1/4 of the recipe). This is only an estimate!