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.
By Kathryn Hendrix, RDN, LD | Tested by Emily Nienhaus
Ingredients
12 ounces fusilli or other spiral pasta
2 cups cherry tomatoes, halved
2 cups packed arugula or spinach
1 cup homemade pesto or 1 (6.5-ounce) jar purchased basil pesto 1/2 cup fresh pearl mozzarella balls or cubed feta cheese
1/4 cup finely shredded Parmesan cheese 2 tablespoons mayonnaise
1 to 2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Step 1
Gather your ingredients.
Step 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.
Step 3
Rinse pasta under cold water to cool.
Step 4
Combine cooked pasta, tomatoes, arugula, pesto, mozzarella, Parmesan, mayonnaise, and lemon juice in a large mixing bowl. Stir to combine.
Step 5
Add reserved pasta water as needed to thin out the pesto. Season with salt and pepper.
Step 6
Serve immediately, or cover and store in the refrigerator for up to 3 days.
Allrecipes.com