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
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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.
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3
Rinse pasta under cold water to cool.
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4
Combine cooked pasta, tomatoes, arugula, pesto, mozzarella, Parmesan, mayonnaise, and lemon juice in a large mixing bowl. Stir to combine.
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5
Add reserved pasta water as needed to thin out the pesto. Season with salt and pepper.
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6
Serve immediately, or cover and store in the refrigerator for up to 3 days.
Nutrition Facts
Per serving
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