Ingredients
Pasta and Vegetables
- 1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
- 1 pint cherry tomatoes, halved or quartered
- 3 handfuls baby arugula or spinach
Optional Add-ins
- ½ cup or more crumbled feta cheese, little mozzarella balls or grated Parmesan
- ½ cup thinly sliced Kalamata olives
- 1 can (15 ounces) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
Pesto
- ½ cup pepitas (hulled pumpkin seeds)
- ½ cup packed fresh basil
- ½ cup packed fresh flat-leaf parsley or additional basil
- ¼ cup lemon juice (about 2 lemons)
- 1 clove garlic, roughly chopped
- ½ teaspoon fine salt
- ⅓ cup extra-virgin olive oil
Seasoning
- Freshly ground black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the whole grain pasta until al dente according to package instructions. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and immediately rinse under cool water to prevent sticking. Transfer pasta to a large serving bowl.
- Toast Pepitas: In a small skillet over medium heat, toast the pepitas, stirring frequently until fragrant and popping slightly, about 4 to 5 minutes. Remove half of the toasted pepitas and set aside for garnish.
- Make Pesto: Place the remaining toasted pepitas in a food processor. Add basil, parsley, lemon juice, garlic, and salt. Process, slowly drizzling in the olive oil until the mixture becomes a smooth pesto sauce, stopping to scrape down the sides as needed.
- Combine Pasta and Pesto: Pour the pesto over the pasta and toss to coat evenly. Add a small splash of reserved pasta water if the pesto is too thick or clumpy to help thin it out.
- Add Vegetables and Optional Add-ins: Add the halved cherry tomatoes, baby arugula or spinach, the reserved toasted pepitas, and any optional cheese, olives, or chickpeas. Toss gently to combine all ingredients.
- Season and Serve: Season the salad with freshly ground black pepper to taste. Adjust salt or lemon juice if needed for additional flavor balance. If too bold, let it rest for a few minutes and add a splash of olive oil to soften flavors. Serve immediately or refrigerate covered for up to 4 days.
Notes
- This pasta salad can be served cold or at room temperature.
- Use whole grain pasta for added fiber and nutrition.
- Optional cheese and olives add extra flavor and texture, but can be omitted for a dairy-free or vegan version.
- Reserve pasta water helps adjust pesto consistency to perfectly coat the pasta.
- Leftovers keep well refrigerated, making this salad ideal for meal prep.
- Toasting pepitas enhances their flavor and adds a pleasant crunch to the salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
