Arugula Pesto Pasta Salad

If I had a super power, it would be to turn any green leafy vegetable into a pesto. It’s actually really easy, so I guess I’ll be a superhero before I know it. This Arugula Pesto Pasta Salad has that classic pesto flavor with an amplified earthiness from arugula. It’s also easier on the wallet with the use of walnuts rather than pine nuts! I’ve made this recipe with basil, kale, and arugula. It really depends on what is in the fridge. It’s super versatile, and that is why I love it!

This recipe has been tested among the world’s harshest food critics - c h i l d r e n. I am happy to report that it was a total hit with children AND adults. Give this one a try today. The miniature food critics in your life will thank you.

Ingredients

For the arugula pesto

• 3 cups packed arugula leaves

• 2 cloves garlic

• 1/3 cup walnut halves

• 1 cup grated parmesan cheese

• Juice from 1 lemon

• 1/2 tsp. kosher salt

• 1/4 tsp. black pepper

• 3/4 cup olive oil (more or less depending on consistency you like)

For the pasta salad

• 1 lb. rotini pasta

• 1 pint cherry tomatoes, halved

• 4 oz. mozzarella cheese, cut into 1/4” cubes

• 1 1/2 tbsp. red wine vinegar

• 2 tbsp. olive oil

• 3/4 tsp. kosher salt

• 1/4 tsp. black pepper

• 1/4 tsp. honey

• arugula pesto

Recipe

For the pesto

1. Add arugula, garlic cloves, and walnuts to a food processor and pulse a few times to give the mixture a head start.

2. Add the lemon juice, parmesan cheese, salt and pepper.

3. Turn the food processor on high and slowly drizzle in olive oil until you reach your desired consistency. Taste and add any additional salt and pepper if needed. Set aside.

For the pasta salad

1. Boil rotini in heavily salted water until al dente. Use the cooking instructions on the package of pasta to help you determine the time. Mine took about 8 minutes.

2. Meanwhile, to a large bowl, add halved cherry tomatoes, red wine vinegar, olive oil, salt, pepper, and honey. Toss the tomatoes in the mixture until combined. Allow the tomatoes to marinate while the pasta finishes cooking.

3. Drain the pasta and allow to cool.

4. Transfer the cooled pasta to the bowl with the tomatoes. Add the arugula pesto to the pasta and toss until evenly coated. Taste the pasta and add additional salt and pepper if needed. Put the pasta in the fridge and allow to chill for at least 1 hour.

5. After the pasta is chilled, add the cubed mozzarella cheese and toss to combine. Place back in the fridge until you are ready to serve.