Easy Pesto Pasta Salad (Print version)
A fresh 25-minute pesto pasta salad with rotini, cherry tomatoes, mozzarella, basil, and a lemony pesto dressing.
# Ingredients:
For the pasta salad
01 -
12 oz (340 g) rotini or fusilli pasta
02 -
1 pint (300 g) cherry tomatoes, halved
03 -
8 oz (225 g) fresh mozzarella pearls, drained
04 -
1/3 cup grated parmesan cheese
05 -
1/3 cup loosely packed fresh basil leaves, torn
For the pesto dressing
06 -
2/3 cup basil pesto
07 -
2 tablespoons extra-virgin olive oil
08 -
1 tablespoon fresh lemon juice, plus more to taste
09 -
2 tablespoons reserved pasta water, as needed
10 -
1/2 teaspoon kosher salt, plus more for pasta water
11 -
1/4 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rotini until al dente according to package directions, then reserve 2 tablespoons of pasta water.
02 -
Drain the pasta and rinse briefly under cold water to stop the cooking. Shake off excess water so the dressing does not get diluted.
03 -
In a large bowl, whisk pesto, olive oil, lemon juice, reserved pasta water, salt, and black pepper until smooth and glossy.
04 -
Add the cooled pasta and toss until every piece is coated. Fold in the cherry tomatoes, mozzarella pearls, parmesan, and basil.
05 -
Chill for 20 minutes if time allows. Taste before serving and adjust with more lemon juice, salt, pepper, or a spoonful of pesto.
# Good to know:
01 -
Serve cold or cool, not hot.
02 -
Refresh leftovers with a spoonful of pesto or olive oil before serving.
03 -
Best texture within 3 days.