Vegetarian
Pesto Pasta Salad
Description
If you think pasta salad is a bore, you haven’t met Pesto Pasta Salad! Bright, herbaceous pesto adds big flavor, while fresh mozzarella pearls, peppery arugula, juicy tomatoes, and sweet peas make it absolutely swoon-worthy. Bring it to a backyard BBQ and everyone will ask for the recipe!
Ingredients
- 8 ounces fusilli, rotini, or farfalle pasta
- 2 tablespoons nonfat plain Greek yogurt or mayonnaise or sour cream
- 1 ½ cups arugula
- 1 pint cherry tomatoes halved, or grape tomatoes
- 1 cup frozen peas thawed
- ½ cup mini mozzarella pearls or crumbled feta*
- ¼ cup freshly grated Parmesan cheese
- Extra virgin olive oil as needed
- For the Pesto**
- 2 tablespoons pine nuts 1/3 cup walnuts, cashews, or nuts of choice; toasted***
- 1 large clove garlic
- 1 ⅓ cups fresh basil leaves
- 1 ⅓ cups spinach or chopped kale or arugula
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup extra-virgin olive oil
- 3 tablespoons freshly grated Parmesan cheese
Directions
- Cook the pasta to al dente, according to the package instructions. Drain into a colander and rinse well under cold water. Shake out as much excess water as you can, then set on a towel to drain further while you make the pesto.
- Make the pesto: Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Blend for 10 long pulses. Add the basil, spinach, salt, and pepper. With the processor running, slowly pour in the olive oil through the feed tube. Puree until smooth, about 45 seconds to 1 minute. Scrape down the side of the food processor bowl as needed. Blend in the Parmesan.
- Shake out the pasta once more, then transfer it to a large serving bowl. Stir the Greek yogurt into the pesto (you can blend it in right in the food processor if you’re making homemade), then scoop it over the pasta. Stir gently to coat (I find it easiest to use my hands).
- Add the arugula, cherry tomatoes, peas, mozzarella pearls, and Parmesan. Stir to combine (again, it’s easiest to toss with your hands). If the pasta seems too thick or dry, stir in olive oil gradually as needed.
- Taste the pesto pasta salad and adjust the seasoning as desired. Serve at room temperature, or press a sheet of plastic wrap against the top to deter the pesto from losing its color and refrigerate until ready to serve.
