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a plain bowl of fusilli coated in textured green basil-walnut pesto with softened roasted cherry-tomato halves and fine Parmesan flecks mixed through the pasta
Rachel Kim

Pesto Pasta Salad

Roasted tomatoes give this pesto pasta salad soft, concentrated pockets of flavor without leaving raw tomato juice at the bottom of the bowl. Make the pesto while the tomatoes roast. Basil, walnuts, Parmesan and olive oil form a thick green dressing that needs a little pasta water to spread around the twists. Keep that coating loose. Fold in the cooled tomatoes last so they keep some shape, and keep the finished salad covered in the refrigerator to protect the basil's color.
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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 the oven to 425°F. Toss tomatoes with their oil and salt and roast cut-side up on a rimmed pan for 20 to 25 minutes until softened with browned edges. Cool for 10 minutes.
  2. Meanwhile, boil fusilli in water with the tablespoon salt until fully tender. Reserve 1/2 cup pasta water, drain and spread the noodles in a shallow dish for 10 minutes.
  3. Pulse basil, walnuts, Parmesan, garlic, pesto oil, lemon juice, pesto salt and pepper in a food processor until finely chopped. Blend in 2 tablespoons reserved pasta water to make a spreadable pesto.
  4. Toss pasta with pesto, adding more reserved water by the tablespoon only if needed to spread the coating. Fold in cooled roasted tomatoes gently.
  5. Serve cool, or cover and refrigerate promptly for 30 minutes. Stir once before serving and refrigerate leftovers within 2 hours.