Pesto Pasta Salad
Pesto Pasta Salad is the perfect summer side dish, made with gluten free rotini pasta tossed with a homemade spinach pesto sauce, mozzarella, and cherry tomatoes, ready in under 30 minutes!
Servings: 8 servings
Calories: 471kcal
Equipment
- 1 large pot and colander
- 1 medium mixing bowl
Ingredients
- 12 ounces gluten free rotini pasta (spiral pasta)
- 8 ounces mozzarella balls drained
- 8 ounces cherry tomatoes cut in half
- 1 cup fresh arugula
For the Pesto
- 3/4 cup extra virgin olive oil
- 2 cups fresh baby spinach
- 1 1/2 cups fresh basil leaves
- 3/4 cup parmesan cheese grated
- 1/4 cup walnuts
- 3 cloves garlic peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon kosher salt or to taste
Instructions
- Fill a large pot with water and bring it to a boil. Add about 2 teaspoons of salt to the water. Cook the pasta according to package directions until al dente. Drain and rinse the pasta in cold water to stop it from cooking further.
- Add all of the pesto ingredients to a food processor. Pulse the food processor a few times, then while the food processor is running add any extra olive oil or lemon juice as-needed to make everything blend smoothly.
- Add the pasta to a large mixing bowl, then gently stir together with the pesto, tomatoes, arugula, and mozzarella balls. Add any additional salt or black pepper as-needed, then refrigerate until ready to serve.
Notes
Storage
Refrigerate leftovers in an airtight container for 3-4 days.
Cooking Tips
- Be careful not to overcook the pasta! Just cook it to al dente, then rinse with cold water. If not, the pasta will be falling apart.
- Taste the pesto before pouring it into the mixing bowl. You can adjust with salt, pepper, olive oil, or lemon juice as-needed until you get the right flavor and texture.
- You'll get the best flavor if you bring it to room temperature before serving. Give it 15-20 minutes.
- Salting the pasta water adds another layer of flavor as it cooks. Most of the salt stays in the water when you drain it.
- Wait until the pasta has cooled before adding the other ingredients, so the mozzarella doesn't start melting.
Nutrition
Calories: 471kcal | Carbohydrates: 35g | Protein: 13g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 18mg | Sodium: 364mg | Potassium: 170mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1221IU | Vitamin C: 12mg | Calcium: 213mg | Iron: 1mg
