Pesto Pasta Salad
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Pesto Pasta Salad
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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!
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Ingredients
- 12 oz. farfalle pasta mini bowtie, mini
- salt and black pepper
- 3 cups packed (3 oz) arugula baby
- 2 cups heaping (11 oz) grape tomato halved
- 8 oz. fresh mozzarella pearls
- 1/4 cup lemon juice mixed with 1 tsp lemon zest, fresh
Homemade Pesto
- 3 cups packed (65g) basil fresh leaves
- 1/2 cup (35g) finely grated Parmesan Cheese plus more for serving
- 1/4 cup (36g) pine nuts or walnuts
- 2 medium garlic peeled and smashed, cloves
- 1/2 cup extra virgin olive oil
Instructions
- 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.
- Drain pasta then spread out onto a lightly greased 18 by 13-inch baking sheet to cool for 15 to 20 minutes.
- 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.
- 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.
- Thin with reserved pasta water as needed. Store in fridge in an airtight container up to 1 day.
Notes
- Recipe makes about 14 cups.
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