Creamy Pesto Pasta Salad with Spring Greens for Busy Weeks
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Author:sophieb
Total Time:20 minutes
Yield:4 servings 1x
Description
Quick & easy creamy pesto pasta salad paired with vibrant spring greens, perfect for busy weeks. A delicious meal ready in no time!
Ingredients
Scale
8 oz of pasta (fusilli or rotini)
1 cup of pesto sauce
1 cup of cherry tomatoes, halved
1 cup of fresh mozzarella balls
4 cups of spring greens (baby spinach, arugula)
2 tbsp of olive oil
2 tbsp of lemon juice
Salt & pepper to taste
Instructions
Step 1: Cook the Pasta – Bring a large pot of salted water to a boil. Add your fusilli or rotini pasta and cook according to package instructions, usually about 8-10 minutes until al dente. Stir occasionally to prevent sticking, ensuring even cooking. As the pasta cooks, you can prepare the other ingredients.
Step 2: Prepare the Dressing – While the pasta is cooking, whisk together the pesto sauce, olive oil, and lemon juice in a bowl. This creamy dressing will add richness to your salad while brightening the flavors.
Step 3: Combine the Ingredients – Once the pasta has finished cooking, drain it and rinse under cold water to stop the cooking process. In a large mixing bowl, combine the pasta, cherry tomatoes, mozzarella balls, and spring greens. Pour the creamy dressing over the salad and gently toss until everything is well coated.
Step 4: Season and Serve – Season the salad with salt and pepper to taste. For an extra touch, consider adding freshly grated Parmesan cheese or a sprinkle of crushed red pepper flakes if you like a hint of spice. Serve immediately or refrigerate for later!
Notes
A delicious and easy-to-make creamy pesto pasta salad with spring greens, perfect for busy weeks.
