Modern · Lunch & handhelds
Pesto pasta lunch salad
Al dente fusilli coated while warm in vivid basil-pistachio pesto, then cooled with lemony tomatoes, mozzarella, arugula, and toasted nuts for a substantial lunch salad.
Equipment
- Chop by hand and stop at a coarse texture; keep all flavorful pan juices.
Ingredients
1× recipe · Makes 6 lunch servings
- 1 pound fusilli or gemelli
- 2 tablespoons kosher salt, divided
- 3 packed cups fresh basil leaves
- 1/2 cup shelled unsalted pistachios, divided
- 1 garlic clove
- 1/2 cup finely grated Parmesan
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice, divided
- 1 pint cherry tomatoes, halved
- 8 ounces small fresh mozzarella balls, drained and halved
- 3 cups baby arugula, washed and completely dried
- 1/2 teaspoon black pepper
Instructions
Toast pistachios in a dry skillet until fragrant, 3 to 4 minutes; cool. Reserve 2 tablespoons for garnish. with basil, garlic, Parmesan, 1/2 teaspoon salt, and 1 tablespoon lemon juice. Stream in olive oil to make a spoonable pesto.
Boil pasta in abundant water seasoned with 1 1/2 tablespoons salt until just al dente. Reserve 1/2 cup cooking water, drain, and immediately toss warm pasta with pesto, adding only enough reserved water to coat every groove. Spread on a tray and cool 20 minutes.
Toss tomatoes with remaining lemon juice, 1/2 teaspoon salt, and pepper; rest 10 minutes. Drain off and reserve any accumulated tomato liquid for another use so it does not water the salad.
Fold tomatoes and mozzarella into the cooled pasta. Add dry arugula immediately before serving or packing, finish with reserved chopped pistachios and remaining 1/2 teaspoon salt, and keep chilled until lunch.
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