Description
A vibrant and refreshing Pesto Pasta Salad featuring al dente mini farfalle pasta, fresh arugula, juicy grape tomatoes, creamy mozzarella pearls, and a homemade basil pesto with a zesty lemon touch. Perfect as a light lunch or side dish, this salad combines classic Italian flavors with fresh ingredients for a crowd-pleasing dish.
Ingredients
Scale
Pasta Salad
- 12 oz. mini farfalle pasta (mini bowtie)
- Salt and black pepper, to taste
- 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
Homemade Pesto
- 3 cups packed (65g) fresh basil leaves
- 1/2 cup (35g) finely grated parmesan cheese, plus more for serving
- 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 and cook the mini farfalle pasta to al dente according to package directions, about 7 minutes. Before draining, reserve 1/3 cup of the pasta water for thinning the salad later.
- Cool Pasta: Drain the pasta and spread it out on a lightly greased 18 by 13-inch baking sheet to cool for 15 to 20 minutes, allowing it to stop cooking and cool slightly.
- Make Pesto: In a food processor, combine fresh basil leaves, finely grated parmesan, pine nuts or walnuts, garlic cloves, and a pinch of salt. Pulse until minced. Then, with the processor running, slowly pour in the olive oil through the feed tube and blend until the pesto is nearly smooth.
- Toss Salad: In a large bowl, combine the cooled pasta, baby arugula, halved grape tomatoes, mozzarella pearls, and lemon juice mixed with lemon zest. Add the homemade pesto and toss everything together. Season with salt and freshly ground black pepper to taste, and add extra parmesan cheese if desired.
- Adjust Consistency: If needed, thin the pesto pasta salad by stirring in reserved pasta water a little at a time until you reach the desired consistency.
- Store: Transfer the salad to an airtight container and refrigerate. Best enjoyed within 1 day for optimal freshness.
Notes
- This recipe makes approximately 14 cups of salad, perfect for 9 servings.
- You can substitute pine nuts with walnuts in the pesto for a slightly different flavor and texture.
- Allowing the pasta to cool on a baking sheet prevents it from clumping together before mixing with the pesto.
- Use fresh mozzarella pearls for the best creamy texture, but small mozzarella balls chopped into bite-size pieces can also work.
- For a dairy-free version, omit the parmesan and mozzarella, or use vegan cheese alternatives.
- If the salad seems dry, gradually add reserved pasta water to loosen the pesto and enhance the coating on the pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
