Pesto Pasta Salad

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. 1

   Gather your ingredients.

2. 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. 3

   Rinse pasta under cold water to cool.

4. 4

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

5. 5

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

6. 6

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