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Pesto Pasta Salad on a plate
Andrew Fowler

Pesto Pasta Salad

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry fusilli
  • 1 tbsp fine salt for pasta water
  • 1 pint cherry tomatoes halved
  • 1 tbsp olive oil for tomatoes
  • 1/4 tsp fine salt for tomatoes
  • 2 cups loosely packed fresh basil leaves
  • 1/3 cup walnut pieces
  • 1/3 cup finely grated Parmesan
  • 1 small garlic clove
  • 1/3 cup olive oil for pesto
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine salt for pesto
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425°F. Toss tomatoes with their oil and salt; roast cut-side up on rimmed pan 20 to 25 minutes until softened with browned edges. Cool 10 minutes.
  2. Meanwhile, boil fusilli with tablespoon salt until fully tender. Reserve 1/2 cup pasta water; drain and spread in shallow dish 10 minutes.
  3. Food-process basil, walnuts, Parmesan, garlic, pesto oil, lemon juice, pesto salt, and pepper finely. Blend in 2 tablespoons reserved water to spreadable pesto.
  4. Toss pasta with pesto; add water by tablespoon only as needed to spread coating. Gently fold in cooled tomatoes.
  5. Serve cool or cover and promptly refrigerate 30 minutes. Stir before serving; refrigerate leftovers within 2 hours.