Pesto Pasta Salad
Ingredients
- 1 pound whole grain pasta
fusilli, rotini, penne or farfalle
- 1 pint cherry tomatoes
halved or quartered
- 3 handfuls baby arugula or spinach
- Optional cheese: ½ cup or more crumbled feta cheese
little mozzarella balls or grated Parmesan
- Optional additions: ½ cup thinly sliced Kalamata olives and/or 1 can chickpeas
rinsed and drained, 15 ounces
- Freshly ground black pepper
- Pesto
- ½ cup pepitas*
hulled pumpkin seeds
- ½ cup packed fresh basil
- ½ cup packed fresh flat-leaf parsley or additional basil
- ¼ cup lemon juice
about 2 lemons
- 1 clove garlic
roughly chopped
- ½ teaspoon fine salt
- ⅓ cup extra-virgin olive oil
Directions
- 1
Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to the package directions. Before draining, reserve about ½ cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking together. Transfer the pasta to a large serving bowl.
- 2
Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 4 to 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
- 3
Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
- 4
To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (cheese, olives and/or chickpeas).
- 5
Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest. This recipe will keep well, covered and refrigerated, for up to 4 days.
Pesto Pasta Salad
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a vibrant, flavorful dish that's a breeze to prepare? This Pesto Pasta Salad is your answer, bursting with fresh ingredients and perfect for any gathering.What makes this pesto pasta salad truly special is its incredible balance of flavors and textures, making it light yet satisfying. It’s wonderfully easy to make, delivering a healthy side dish that shines at picnics and potlucks without any fuss. The fresh pesto, combined with hearty whole grain pasta and bright tomatoes, ensures every bite is a delight.You can anticipate a refreshingly bright and herbaceous taste from the homemade pesto, complemented by the tang of lemon and a subtle garlic kick. The whole grain pasta offers a satisfying chewiness, perfectly contrasted by the juicy burst of cherry tomatoes and the tender crunch of baby arugula or spinach. It’s a beautifully balanced side dish that feels wholesome and invigorating, leaving you feeling light and content.This recipe is wonderfully adaptable to your preferences. You can easily elevate it with optional additions like crumbled feta cheese, creamy little mozzarella balls, or salty grated Parmesan for an extra layer of flavor. For a more substantial salad, stir in thinly sliced Kalamata olives or add chickpeas for a plant-based protein boost. If you're looking to make it vegan, simply omit the cheese or use a dairy-free alternative.This Pesto Pasta Salad is ideal for bringing to any event where you need a crowd-pleasing side. Its fresh profile makes it a stellar companion to grilled proteins or as a vibrant contribution to picnics and potlucks.