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Quick Pesto Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 450
A vibrant and easy-to-make pasta salad packed with fresh basil, cherry tomatoes, and a flavorful pesto dressing.

Ingredients

Pasta

  • 12 oz spiral pasta fusilli or preferred shape
  • 3.5 cups water for boiling (for cooking pasta)
  • 1 tbsp salt for boiling water

Nuts

  • 2 tbsp toasted pine nuts or walnuts, almonds, or cashews

Fresh Basil

  • 2 cups tightly packed fresh basil leaves
  • 1 clove garlic, minced
  • 0.5 cup finely shredded parmesan cheese
  • 0.5 tsp kosher or cooking salt
  • 0.25 tsp ground black pepper

Dressing

  • 7 tbsp extra virgin olive oil (can use half grapeseed oil)
  • 2 tbsp mayonnaise (s.w or Hellmann's recommended)
  • 1 heaping cup cherry tomatoes, halved (about 8 oz)
  • 7 oz baby bocconcini cheese, drained and halved
  • 1 cup firmly packed arugula or baby rocket (about 1.5 oz)
  • 0.5 tsp cooking or kosher salt

Small basil leaves

Instructions 

  • Cook pasta in boiling salted water until al dente, then drain and rinse with cold water.
  • Prepare pesto by blending basil, garlic, cheese, salt, pepper, and olive oil until smooth.
  • Mix cooked pasta with pesto, mayonnaise, cherry tomatoes, bocconcini, arugula, and toasted nuts.
  • Garnish with small basil leaves and serve chilled.

Notes

Use fresh basil for best flavor and adjust salt to taste.
Calories: 450kcal
Cost: $12
Course: Salad
Cuisine: Italian
Keyword: basil, Pasta, Tomatoes