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Cheesy Pesto Pasta Salad With Parmesan Shavings
Faiza Shabir

Cheesy Pesto Pasta Salad With Parmesan Shavings

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Short pasta (12 ounces) – Fusilli, rotini, or farfalle hold onto pesto well.
  • Pesto (1/2 cup, plus more to taste) – Homemade or store-bought. Basil pesto is classic.
  • Extra-virgin olive oil (2–3 tablespoons) – Loosens the pesto for dressing.
  • Lemon (1) – Zest and juice for brightness.
  • Parmesan (2–3 ounces) – Shaved into ribbons with a vegetable peeler.
  • Fresh mozzarella pearls (1 cup) – Or cut a ball into small cubes.
  • Cherry or grape tomatoes (1 1/2 cups) – Halved for sweetness and color.
  • Arugula or baby spinach (2 cups, loosely packed) – Peppery freshness.
  • Pine nuts (1/4 cup, optional) – Toasted for crunch.
  • Salt and black pepper – To season the pasta and the salad.
  • Red pepper flakes (optional) – For a gentle heat.

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, following package time minus about 1 minute. Reserve 1/4 cup of the starchy pasta water, then drain well.
  2. Dress while warm. Transfer the hot pasta to a large bowl. Add the pesto, olive oil, lemon zest, and 1 tablespoon lemon juice. Toss gently. If it seems tight, splash in a bit of the reserved pasta water until glossy and well coated.
  3. Season to taste. Add a pinch of salt, freshly ground black pepper, and red pepper flakes if using. Taste and adjust with more lemon or pesto as you like.
  4. Fold in the add-ins. Let the pasta cool for 5–10 minutes so the cheese won’t melt completely. Fold in the cherry tomatoes, mozzarella pearls, and half of the Parmesan shavings.
  5. Add greens and nuts. Gently mix in the arugula and toasted pine nuts (if using). The arugula should soften slightly but keep some bite.
  6. Finish and rest. Top with the remaining Parmesan shavings. Let the salad rest for 10–15 minutes to let the flavors mingle. Serve at room temperature or slightly chilled.