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Creamy Pesto Pasta Salad
The secret to this vibrant pasta salad is a touch of mayonnaise in the homemade basil and spinach pesto. It creates a rich, emulsified dressing that clings perfectly to every single noodle. Sweet cherry tomatoes cut through the garlic, while toasted pine nuts bring a deeply savory finish. You'll love how easily it travels, making it a reliable side for your next outdoor gathering or a simple make-ahead lunch.
Equipment
- Stovetop
- Saucepan
- Food processor
Ingredients
- 2 garlic cloves, unpeeled
- 1 pound farfalle
- Salt and pepper
- 5 tablespoons extra-virgin olive oil
- 3 cups fresh basil leaves, lightly bruised
- 1 cup baby spinach
- ¾ cup pine nuts, toasted
- 2 tablespoons lemon juice
- 1½ ounces Parmesan cheese, grated (¾ cup), plus extra for serving
- 6 tablespoons mayonnaise
- 12 ounces cherry tomatoes, quartered
Instructions
- 1Boil 4 quarts of water in a large pot. Drop in the unpeeled garlic cloves and cook for 1 minute. Blanching the garlic mellows its harsh raw bite. Scoop the garlic out with a slotted spoon and rinse under cold water to stop the cooking process. Once cool enough to handle, peel and finely chop the garlic.
- 2Stir the farfalle and 1 tablespoon of salt into the boiling water. Cook the pasta, stirring frequently, until it is tender. Scoop out and save 1/4 cup of the starchy cooking water.
- 3Drain the cooked pasta and toss it with 1 tablespoon of olive oil. Spread the noodles out in a single layer on a rimmed baking sheet. Allow both the pasta and the reserved cooking water to cool to room temperature, which takes about 30 minutes. Cooling on a sheet pan prevents the pasta from turning gummy.
- 4Place the basil, baby spinach, 1/4 cup of the toasted pine nuts, lemon juice, chopped garlic, and 1 teaspoon of salt into a food processor. Blend the mixture until smooth, about 30 seconds, stopping to scrape down the sides of the bowl if necessary.
- 5Add the grated Parmesan cheese, mayonnaise, and the remaining 1/4 cup of olive oil to the food processor. Blend everything until completely smooth and combined, then transfer the pesto to a large mixing bowl.
- 6Add the cooled farfalle to the bowl with the pesto and toss well. Pour in the reserved cooking water 1 tablespoon at a time, mixing continuously until the sauce evenly coats the pasta.
- 7Gently fold in the remaining 1/2 cup of toasted pine nuts and the quartered cherry tomatoes. Taste the salad and adjust the seasoning with salt and pepper.
Notes
- Make ahead: You can prepare the pesto up to 2 days in advance. Store it in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.
- Storage: Keep leftovers in the fridge for up to 3 days. The pasta will absorb the dressing as it sits, so you might need a splash of water or olive oil to loosen it up.
- Swap: If you don't have pine nuts, toasted walnuts or almonds work beautifully in both the pesto and the salad.