Bocconcini Pesto Pasta Salad with Cherry Tomatoes
Spiral pasta tossed in fresh basil pesto with cherry tomatoes, baby bocconcini, and arugula.
Equipment
- Large pot
- Colander
- Food processor or stick blender
- Large mixing bowl
Ingredients
Main Ingredients
- 12 oz fusilli or other spiral pasta
- 1 tbsp kosher salt for the pasta water
- 2 tbsp pine nuts toasted, or walnuts, cashews, or almonds
- 2 cup fresh basil leaves tightly packed
- 1 small garlic clove minced
- ½ cup finely grated Parmesan
- ½ tsp kosher salt
- ¼ tsp black pepper
- 7 tbsp extra virgin olive oil
- 2 tbsp mayonnaise
- 8 oz cherry tomatoes halved
- 7 oz baby bocconcini drained and halved
- 1 cup baby arugula tightly packed
- 2 tbsp small basil leaves for garnish
Instructions
Cooking
- Boil. Cook the pasta in well salted water for 1 minute past the package time, then drain and rinse under cold water.
- Cool. Shake off the water and let the pasta cool completely.
- Blend. Blend the basil, nuts, garlic, Parmesan, salt, pepper, and oil until mostly smooth with a few green flecks.
- Dress. Stir the pesto and mayonnaise through the cooled pasta.
- Fold. Mix in the bocconcini and tomatoes, then the arugula.
- Garnish. Top with small basil leaves and serve cold or at room temperature.
Notes
Substitutions: Use walnuts or almonds for the pine nuts, or diced fresh mozzarella for the bocconcini.
Tips: Cool the pasta completely before dressing and add the arugula last.
Storage: Refrigerate for up to 3 days. Do not freeze.