Bright, herby, and packed with flavor, this Fusilli Pesto Pasta Salad is a fresh and satisfying dish that’s perfect for any occasion.
Tender fusilli pasta is coated in a vibrant homemade pesto, tossed with juicy cherry tomatoes and peppery arugula, then topped with crunchy pine nuts for the ultimate texture contrast.
Whether you serve it as a light lunch, a side dish for gatherings, or a quick and easy meal-prep option, this salad is sure to be a hit!
Ingredients
Here’s what you’ll need to whip up this delicious Fusilli Pesto Pasta Salad:
- 8 oz fusilli pasta (or pasta of choice)
- 1 cup cherry tomatoes, halved
- 1 cup fresh arugula
- 1/4 cup pine nuts, toasted
For the pesto:
- 1 1/2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- 1 tablespoon lemon juice
Instructions
Follow these simple steps to make your Fusilli Pesto Pasta Salad:
- Cook the Pasta:
Bring a large pot of salted water to a boil and cook the fusilli according to the package instructions until al dente. Drain, rinse under cold water to stop the cooking process, and set aside. - Prepare the Pesto:
In a food processor, combine the basil leaves, pine nuts, garlic, nutritional yeast, salt, and black pepper. Blend until finely chopped, then slowly drizzle in the olive oil and lemon juice while blending until smooth. - Toast the Pine Nuts:
In a dry pan over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently until golden brown. Be careful not to burn them! - Combine the Ingredients:
In a large mixing bowl, toss the cooked pasta with the pesto, ensuring every piece is well coated. Gently fold in the cherry tomatoes and arugula. - Add the Final Touches:
Sprinkle the toasted pine nuts over the top, tossing lightly to distribute evenly. - Serve and Enjoy:
Serve immediately for a fresh, vibrant pasta salad, or refrigerate for 20-30 minutes to let the flavors meld together. Garnish with extra basil and pine nuts before serving if desired.
Tweaks and Additions
Want to customize your Fusilli Pesto Pasta Salad? Try these variations:
- Make it gluten-free:
Use your favorite gluten-free pasta, such as brown rice or chickpea pasta, to keep it gluten-free while maintaining the perfect texture. - Add more veggies:
Roasted zucchini, bell peppers, or sun-dried tomatoes would add even more depth and variety to the dish. - Boost the protein:
Toss in a can of chickpeas, grilled tofu, or hemp seeds to make the salad even more filling and nutritious. - Switch up the nuts:
Swap pine nuts for almonds, walnuts, or sunflower seeds to bring in different flavors and crunch. - Make it extra creamy:
Stir in a spoonful of cashew cream or dairy-free ricotta to add a luscious, velvety texture to the pesto. - Give it a spicy kick:
Add a pinch of red pepper flakes or drizzle some chili oil into the pesto for an extra kick of heat. - Try a different herb:
Mix basil with fresh parsley or cilantro for a unique herbaceous twist on classic pesto. - Enhance the acidity:
Squeeze in extra lemon juice or add a splash of balsamic vinegar for a more tangy, bright flavor.
This Fusilli Pesto Pasta Salad is a delicious blend of fresh, bold flavors and satisfying textures, making it a go-to dish for any meal. Whether you’re meal-prepping for the week or serving it at a gathering, it’s guaranteed to impress.
So grab your ingredients and enjoy this vibrant, plant-based pasta salad!
