Pesto Pasta Salad
Recipe: https://recipestripper.com/recipes/98b183b9-cdab-4558-9cea-15b4548c973a
Original source: https://www.loveandlemons.com/pesto-pasta-salad/
Recipe image: https://cdn.loveandlemons.com/wp-content/uploads/2026/06/pesto-pasta-salad-500x500.jpg

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.
Yield: 6
Prep time: PT15M
Cook time: PT15M
Total time: PT30M

Ingredients
- 12 ounces spiral pasta (such as rotini, fusilli, or cavatappi)
- ¾ cup  pasta water
- Extra-virgin olive oil (for drizzling)
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 cups cherry tomatoes (halved)
- 1½ cups mini mozzarella balls (halved (8 ounces))
- 1½ cups arugula
- ¼ cup toasted pine nuts (optional)
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 2  garlic cloves
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 2 cups fresh basil leaves
- ½ cup extra-virgin olive oil
- 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.