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Pesto Pasta Salad

Pesto Pasta Salad

Cost $10, save $5

Source: Recommended by CookPal

  • 10 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🍝 12 ounces fusilli or other spiral pasta
    • 🍅 2 cups cherry tomatoes, halved
    • 2 cups packed arugula or spinach
    • 1 cup homemade pesto
    • 🧀 1/2 cup fresh pearl mozzarella balls or cubed feta cheese
    • 🧀 1/4 cup finely shredded Parmesan cheese
    • 2 tablespoons mayonnaise
    • 🍋 1 tablespoon lemon juice or more to taste
    • 🧂 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

STEPS

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.

3

Rinse pasta under cold water to cool.

4

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

5

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

6

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

NUTRIENTS

Per 1 serving

🔥

373

Calories

  • 13
    Protein
  • 27
    Carbs
  • 24
    Fats

💡 Use homemade pesto for the best flavor.You can add other vegetables like bell peppers, cucumbers, or olives for additional crunch.This salad can be made ahead of time and stored in the refrigerator for up to 3 days.Adjust the salt and lemon juice to taste.