Description
This Best Pesto Pasta Salad is a vibrant, flavorful dish combining al dente mini farfalle pasta with fresh baby arugula, juicy grape tomatoes, creamy mozzarella pearls, and a zesty homemade basil pesto. Tossed with a bright lemon dressing and garnished with parmesan and pine nuts, it’s a refreshing and satisfying salad perfect for lunch, picnics, or a light dinner.
Ingredients
Pasta
- 12 oz. mini farfalle pasta (mini bowtie)
- Salt (for boiling water and to taste)
- Black pepper (to taste)
Salad
- 3 cups packed (3 oz) baby arugula
- 2 cups heaping (11 oz) grape tomatoes, halved
- 8 oz. fresh mozzarella pearls
- 1/4 cup fresh lemon juice (mixed with 1 tsp lemon zest)
- Parmesan cheese (extra for serving)
Pesto
- 3 cups packed (65g) fresh basil leaves
- 1/2 cup (35g) finely grated parmesan cheese
- 1/4 cup (36g) pine nuts (or walnuts)
- 2 medium garlic cloves, peeled and smashed
- 1/2 cup extra virgin olive oil
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook until al dente according to package instructions. Before draining, reserve 1/3 cup of the pasta cooking water for later use.
- Cool Pasta: Drain the pasta and spread it evenly on a lightly greased 18 by 13-inch baking sheet. Let it cool for 15 to 20 minutes to prevent clumping when mixed with other ingredients.
- Prepare Pesto: While pasta cools, combine fresh basil leaves, grated parmesan, pine nuts (or walnuts), garlic, and a pinch of salt in a food processor. Pulse until finely minced. With the food processor running, slowly stream in the extra virgin olive oil until the mixture becomes a nearly smooth pesto sauce.
- Toss Salad: In a large bowl, combine the cooled pasta, baby arugula, halved grape tomatoes, mozzarella pearls, and the lemon juice mixed with zest. Add the prepared pesto and toss everything gently to coat evenly. Season with salt and black pepper to taste, and sprinkle additional parmesan cheese as desired.
- Adjust Consistency and Store: If the salad seems too thick or dry, add reserved pasta water a little at a time to thin the mixture to your preferred consistency. Store the pasta salad in an airtight container in the refrigerator for up to 1 day for best freshness.
Notes
- Reserve pasta water is important for adjusting pesto consistency and helps the sauce adhere better to the pasta.
- Use fresh ingredients for best flavor, especially fresh basil and ripe grape tomatoes.
- Can be made with walnuts instead of pine nuts for a more economical option.
- Serve chilled or at room temperature depending on preference.
- Best consumed within one day to maintain freshness and texture.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
