Medium Greek Condiment Salad

Pesto Pasta Salad

Name: Pesto Pasta Salad
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 12 ounces fusilli or other spiral pasta; 2 cups cherry tomatoes , halved; 2 cups packed arugula or spinach; 1 cup homemade pesto; 0.5 cups fresh pearl mozzarella balls or cubed feta cheese; 0.25 cups finely shredded Parmesan cheese; 2 tablespoons mayonnaise; 1 tablespoon lemon juice or more to taste; 0.25 teaspoons salt; 0.25 teaspoons freshly ground black pepper

Total Time

48 min

20m prep · 28m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This pesto pasta salad is perfect for a summer picnic or as a side for a barbecue. Use homemade pesto for best results. Feel free to customize the salad with additional vegetables to your liking.

Ingredients

12 ounces fusilli or other spiral pasta
2 cups cherry tomatoes , halved
2 cups packed arugula or spinach
1 cup homemade pesto
0.5 cups fresh pearl mozzarella balls or cubed feta cheese
0.25 cups finely shredded Parmesan cheese
2 tablespoons mayonnaise
1 tablespoon lemon juice or more to taste
0.25 teaspoons salt
0.25 teaspoons freshly ground black pepper

Instructions

1

Gather your ingredients.
2

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta water.
3

Rinse pasta under cold water to cool.
4

Combine cooked pasta, tomatoes, arugula, pesto, mozzarella, Parmesan, mayonnaise, and lemon juice in a large mixing bowl. Stir to combine.
5

Add reserved pasta water as needed to thin out the pesto. Season with salt and pepper.
6

Serve immediately, or cover and store in the refrigerator for up to 3 days.