Description
This vibrant Pesto Pasta Salad combines mini farfalle pasta with fresh arugula, juicy grape tomatoes, and creamy mozzarella pearls, all tossed in a homemade basil pesto and brightened with lemon juice and zest. Perfect as a refreshing side or light main, this salad is easy to prepare and packed with fresh flavors ideal for summer meals or gatherings.
Ingredients
Units
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. Add the mini farfalle pasta and cook according to package directions until al dente, approximately 7 minutes. Before draining, reserve 1/3 cup of the pasta cooking water.
- Cool Pasta: Drain the pasta and spread it out onto a lightly greased 18 by 13-inch baking sheet. Let it cool for 15 to 20 minutes to prevent clumping and to bring it to room temperature for the salad.
- Make Pesto: In a food processor, combine fresh basil leaves, grated parmesan, pine nuts or walnuts, smashed garlic cloves, and a pinch of salt. Pulse until everything is finely minced. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto becomes nearly smooth but still has some texture.
- Toss Salad: In a large bowl, combine the cooled pasta, baby arugula, halved grape tomatoes, fresh mozzarella pearls, and the lemon juice mixed with lemon zest. Add the prepared pesto and toss all ingredients together evenly. Season generously with salt and black pepper to taste, and sprinkle additional parmesan cheese if desired.
- Adjust Consistency and Store: If the salad seems dry, add the reserved pasta water a little at a time to thin the dressing to your liking. Store the salad in an airtight container in the refrigerator for up to 1 day before serving to allow flavors to meld.
Notes
- This recipe yields about 14 cups of salad, perfect for 9 servings.
- Use pine nuts for a classic pesto flavor or substitute with walnuts for a more economical option.
- Letting the pasta cool on a baking sheet prevents it from sticking together in the salad.
- Add reserved pasta water gradually to maintain the desired consistency without making the salad soggy.
- For a gluten-free option, substitute the pasta with gluten-free mini bowtie pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 15 mg
