Pasta Salad with Lemon-Pesto Dressing

  • Yield : 6 to 8 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie


  • 1 pound cavatappi, corkscrew pasta, or medium shells
  • Coarse salt
  • 1 cup prepared pesto sauce from refrigerated case in supermarket
  • 1 lemon, juiced and zested
  • 1/4 cup chopped flat-leaf parsley
  • 1 cup grape tomatoes, halved
  • 4 scallions, chopped
  • 3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub bocconcini mini pieces of mozzarella, drained, pieces halved
  • Black pepper


Step 1

Bring a large pot of water to a boil and salt it. 

Step 2

Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl. 

Step 3

Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

Leave a Reply

Your email address will not be published. Required fields are marked *