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Recipe by:

Dana Ramsey

Fresh and Easy Pesto Pasta Salad

A quick and delicious pesto pasta salad featuring fresh veggies and vibrant basil pesto, perfect for gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Group: Ingredients
  • 400 g pasta (fusilli recommended)
  • 100 g basil pesto (store-bought or homemade)
  • 200 g cherry tomatoes (halved)
  • 150 g mozzarella balls (bocconcini preferred)
  • 100 g arugula
  • Olive oil (for drizzling)
  • Salt and pepper (to taste)

Method
 

  1. Begin by boiling a large pot of salted water, ensuring it tastes like the sea. Add the pasta and cook until al dente. Reserve a cup of the pasta water before draining.
  2. Spread the drained pasta onto a large baking sheet to cool, preventing it from clumping.
  3. While the pasta cools, halve the cherry tomatoes. Prepare homemade pesto if using.
  4. In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and arugula. Toss gently.
  5. Add the basil pesto a little at a time, incorporating reserved pasta water as necessary for desired texture.
  6. Season with salt and pepper, drizzle with olive oil, and serve at room temperature or chill in the fridge.

Notes

For enhanced flavor, allow the salad to sit for about 30 minutes before serving.