Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::6
Ingredients
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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.
Dotdash Meredith Food Studios