Rotini Pesto Pasta Salad


Rotini Pesto Pasta Salad

Cook Time: 30 MINUTES

Serves: 2 to 4 PEOPLE


  • 1 box Banza rotini
  • 3 ounces fresh basil leaves (about 2 ½ packed cups)
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon salt, divided
  • ½ cup pine nuts, divided
  • ¾ cup Sir Kensington۪s Fabanaise, or mayonnaise
  • ¾ cup fresh tomatoes
  • 2 cups arugula
  1. Cook Banza according to instructions on the package. Drain, rinse and set aside in a large bowl.
  2. In the bottom of a food processor, add basil, garlic, lemon juice, lemon zest, ¼ teaspoon salt, and 1 tablespoon pine nuts. Pulse until pureed. If needed, scrape down the sides of the mixer with a spatula. Add in fabanaise or mayo, and process until combined. Season with salt and pepper.
  3. Add pesto to the pasta. Toss until completely coated. Add in remaining salt, pine nuts, tomatoes and arugula. Season to taste with salt and pepper.