Pesto Pasta Salad
This easy pasta salad is packed with bold pesto flavor, fresh greens, and hearty ingredients for a delicious and satisfying dish.
- Prep Time: 5 minutes
- Cook Time: 0–10 minutes (depending on pasta cooking)
- Total Time: 5 minutes (+ optional pasta cooking time)
- Yield: 2 servings
- Category: Salad, Pasta Salad
- Method: Boiling, Blending
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
20g / 2 cups fresh basil leaves
3 tablespoons extra virgin olive oil
1 garlic clove
20g / 1/3 cup Pecorino or vegetarian Parmesan
2 tablespoons pine nuts
Salt and pepper, to taste
150g fusilli pasta
100g cherry tomatoes, halved
100g bocconcini or mozzarella pearls
400g canned chickpeas, drained and rinsed
1 tablespoon Greek yogurt
20g arugula (rocket)
Salt, to taste
Fresh basil leaves, for garnish
Instructions
In a food processor or blender, add basil, garlic, Pecorino or Parmesan, pine nuts, salt, and pepper. Blend until combined.
Add olive oil and pulse until a slightly textured pesto forms.
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
In a large mixing bowl, combine cooled pasta, cherry tomatoes, arugula, mozzarella, and chickpeas.
Add the pesto and Greek yogurt, then toss until everything is evenly coated.
Season with additional salt and pepper to taste.
Garnish with fresh basil leaves and serve.
Notes
Rinsing the pasta helps stop cooking and keeps it firm for salads.
Greek yogurt adds creaminess while keeping the dish lighter.
You can substitute spinach for arugula if preferred.
Best served fresh, but can be stored in the fridge for up to 2 days.
Find it online: https://elladishes.com/pesto-pasta-salad/
