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Clean recipe · loveandlemons.com

Pesto Pasta Salad

This pesto pasta salad recipe is a fresh, delicious summer side dish! Make it gluten-free by using your favorite gluten-free rotini pasta. Skip the cheese to make it vegan.

Original recipe: loveandlemons.com

Yield:
6 servings
Prep:
15 min
Cook:
15 min
Total:
30 min
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Pesto Pasta Salad

Ingredients

  1. 12 ounces spiral pasta (such as rotini, fusilli, or cavatappi)
  2. ¾ cup pasta water
  3. Extra-virgin olive oil (for drizzling)
  4. 1 tablespoon fresh lemon juice
  5. 1 teaspoon sea salt
  6. Freshly ground black pepper
  7. 3 cups cherry tomatoes (halved)
  8. 1½ cups mini mozzarella balls (halved (8 ounces))
  9. 1½ cups arugula
  10. ¼ cup toasted pine nuts (optional)
  11. ½ cup fresh basil leaves
  12. Red pepper flakes (optional)
  13. ½ cup toasted pine nuts
  14. 2 tablespoons fresh lemon juice
  15. 2 garlic cloves
  16. ¼ teaspoon sea salt
  17. Freshly ground black pepper
  18. 2 cups fresh basil leaves
  19. ½ cup extra-virgin olive oil
  20. ¼ cup freshly grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until slightly past al dente. Before draining the pasta, scoop up ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
  2. Make the pesto: In a food processor, combine the pine nuts, lemon juice, garlic, salt, and several grinds of pepper and pulse until well chopped. Add the basil and pulse to combine. With the food processor running, drizzle in the olive oil and pulse until combined. Add the cheese, if using, and briefly pulse to combine. Set aside.
  3. In a large bowl, combine the pasta, pesto, ½ cup of the reserved pasta water, lemon juice, salt, and several grinds of pepper and toss. Fold in the tomatoes, mozzarella, and arugula and season to taste, adding more pasta water as needed to coat the salad in a lightly creamy sauce. Top with the pine nuts, basil, and red pepper flakes, if using. Serve at room temperature.