Pesto Pasta Salad Recipe

Prep Time::10 mins

Cook Time::10 mins

Total Time::20 mins

Servings::6

Ingredients

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Original recipe (1X) yields 6 servings

12 ounces fusilli or other spiral pasta

2 cups cherry tomatoes, halved

2 cups packed arugula or spinach

1 cup homemade pesto or 1 (6.5-ounce) jar purchased basil pesto

1/2 cup fresh pearl mozzarella balls or cubed feta cheese

1/4 cup finely shredded Parmesan cheese

2 tablespoons mayonnaise

1 to 2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Gather your ingredients.

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 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta water.

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Rinse pasta under cold water to cool.

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Combine cooked pasta, tomatoes, arugula, pesto, mozzarella, Parmesan, mayonnaise, and lemon juice in a large mixing bowl. Stir to combine.

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Add reserved pasta water as needed to thin out the pesto. Season with salt and pepper.

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Serve immediately, or cover and store in the refrigerator for up to 3 days.

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