Fresh Pesto Pasta Salad
This pesto pasta salad recipe is bursting with fresh flavor. It's light, healthy, and easy to make, perfect for parties, picnics, and weeknight dinners from spring through fall. Made with wholesome pasta, sweet cherry tomatoes, fresh arugula, and a vibrant homemade pesto featuring pepitas, basil, and parsley. Leftovers keep well for lunches. This dish is naturally vegan and gluten-free when using gluten-free pasta.
Instructions
- 1
Bring a large pot of salted water to boil for the pasta (1 pound). Cook until al dente. Reserve pasta water (0.5 cup) before draining. Rinse pasta under cool water and transfer to a large serving bowl.
- 2
In a small skillet, toast pepitas (0.5 cup) over medium heat until fragrant and popping (4-5 minutes). Pour half of the [pepitas] into a bowl for garnish.
- 3
Pour remaining [pepitas] into a food processor. Add fresh basil (0.5 cup), fresh parsley (0.5 cup), lemon juice (0.25 cup), garlic (1 clove), and fine salt (0.5 teaspoon). Process, slowly drizzling in extra-virgin olive oil (0.33 cup), until a smooth sauce forms.
- 4
Pour all of the pesto over the [pasta] and toss until coated, adding a tiny splash of reserved [pasta water] if needed. Add cherry tomatoes (1 pint), baby arugula (3 handfuls), remaining toasted [pepitas], kalamata olives (0.5 cup), and chickpeas (1 can).
- 5
Toss again and season with [black pepper] to taste. Add more [fine salt] or [lemon juice] if needed for flavor. For milder flavor, add a little more [extra-virgin olive oil]. Refrigerate, covered, for up to 4 days.
Nutrition Facts
Per portion