This is a cold rotini pasta salad dressed with a basil-spinach pesto, crumbled goat cheese, cherry tomatoes, cucumber, and arugula, finished with toasted pine nuts. It takes about 40 minutes, feeds six, and holds well in the fridge โ which makes it genuinely useful for packed lunches or a potluck where you need something that isnโt mayonnaise-based.
The technique that matters
The pesto needs to coat the pasta while the rotini is still warm. Warm pasta absorbs the oil and seasoning rather than just wearing it on the surface, so the flavor goes deeper. The reserved pasta water is your safety valve โ add it a tablespoon at a time if the pesto seizes up or the salad looks dry after tossing. The second thing worth doing correctly is the quick shallot pickle: tossing the sliced shallot in white wine vinegar before assembly takes the raw edge off without cooking it, so you get mild onion flavor instead of a sharp bite that overpowers the cheese.
Mistakes to avoid
- Rinsing the pasta after draining. Rinsing washes off the starch that helps the pesto cling. Drain it, donโt rinse it, and toss with pesto immediately.
- Adding the arugula and cucumber too early. Both go limp and watery fast once dressed. Fold them in right before serving, not when you first assemble the salad.
- Under-seasoning the pesto. Goat cheese is tangy but not salty. Taste the pesto before it hits the pasta and adjust โ bland pesto means a bland salad no amount of finishing salt will fully fix.
- Using warm goat cheese. The recipe calls for a chilled log for a reason. Cold goat cheese crumbles cleanly and holds its shape in the salad. Room-temperature goat cheese turns smeared and disappears into the pasta.
- Skipping the finishing drizzle of olive oil before serving. After the salad sits in the fridge, the pasta drinks up the pesto and the whole thing can look tight and dry. Add that tablespoon of olive oil right before you bring it to the table โ it loosens everything back up without diluting the flavor.
Goat Cheese & Pesto Rotini Salad
Equipment
- Large pot
- Sheet pan
- Parchment paper (optional)
- Colander
- Food processor
- Large mixing bowl
- Measuring cups and spoons
- Rubber Spatula
- Chef's Knife
- Cutting board
- Microplane or fine zester
- Tongs or pasta spoon
Ingredients
For Toasting & Pasta:
- โ cup pine nuts divided
- 1 tbsp kosher salt for pasta water; plus more to taste
- 12 oz rotini pasta dry
- ยผ cup reserved pasta water from cooking the rotini
For the Aromatics & Veg:
- 1 small shallot thinly sliced
- 1 tbsp white wine vinegar
- 1 pint cherry tomatoes halved
For the BasilโSpinach Pesto:
- 2 cups fresh basil leaves packed
- 1 cup baby spinach packed
- 1 clove garlic
- 1 tsp lemon zest finely grated
- 2 tbsp fresh lemon juice
- โ cup Parmesan cheese finely grated
- ยผ tsp crushed red pepper flakes optional
- ยฝ tsp fine sea salt
- ยฝ tsp freshly ground black pepper
- โ cup extra-virgin olive oil for the pesto
For the Assembly & Finish:
- 1 medium English cucumber diced (about 1 1/2 cups)
- 2 cups arugula loosely packed
- 6 oz goat cheese chilled log, crumbled
- 1 tbsp extra-virgin olive oil for finishing
- ยผ cup fresh basil leaves torn, for garnish
- 1 pinch freshly ground black pepper (additional) or to taste; for serving
Instructions
- Toast the Pine Nuts: Heat the oven to 350ยฐF / 175ยฐC. Spread the pine nuts on a sheet pan and toast for 6โ8 minutes, shaking once, until golden and fragrant. Cool completely; reserve 2 tablespoons for garnish and use the rest in the pesto.
- Cook the Rotini: Bring a large pot of water to a rolling boil. Salt generously with 1 tablespoon kosher salt, add rotini, and cook until al dente, 9โ10 minutes, stirring occasionally. Reserve 1/4 cup pasta water, then drain. Spread the pasta on a sheet pan or toss with a teaspoon of olive oil to prevent sticking; let cool 5 minutes.
- Macerate the Aromatics: In a small bowl, combine sliced shallot with white wine vinegar and a pinch of salt; let stand 5 minutes to lightly pickle and soften. Toss the cherry tomatoes with a pinch of salt in a separate bowl to draw out their juices.
- Make the Pesto: In a food processor, combine basil, spinach, garlic, lemon zest, 2/3 of the toasted pine nuts, Parmesan, red pepper flakes (if using), sea salt, and black pepper. Pulse until finely chopped. With the motor running, stream in 1/3 cup olive oil and process until glossy and emulsified, loosening with 1โ2 tablespoons reserved pasta water for a creamy, spoonable sauce. Adjust lemon and salt to taste.
- Combine the Salad: In a large mixing bowl, add cooled rotini and 2/3 to 3/4 cup pesto (enough to coat). Fold in tomatoes (with their juices), drained shallots, cucumber, and arugula. Toss until every curve of pasta is lightly glazed; add splashes of reserved pasta water as needed for silkiness. Season to taste with salt and pepper.
- Finish and Serve: Gently crumble goat cheese over the salad and sprinkle with the reserved toasted pine nuts. Drizzle with 1 tablespoon olive oil, add fresh basil, and finish with a few grinds of black pepper. Serve at room temperature or chill 10โ15 minutes to meld flavors.
Notes
Chefโs Tips:ย
- Keep it Green: The spinach and a touch of lemon stabilize basilโs color; avoid overheating the pesto and fold it into cooled pasta to keep it vibrant.
- Crumbly Goat Cheese: For clean crumbles that donโt smear, chill the log well or freeze it for 10 minutes before crumbling with a fork.
- Texture Control: Use reserved pasta water to loosen the pesto little by little until it clings in a thin, glossy filmโthis prevents a greasy feel.
- Make-Ahead: Pesto can be made 2 days ahead; press plastic wrap directly on its surface and refrigerate. Assemble the salad up to 1 day in advance; add goat cheese and basil just before serving.
- Swaps: Try walnuts or almonds in place of pine nuts; sub short pasta like fusilli or cavatappi. If you prefer a subtler tang, use half goat cheese and half mozzarella pearls.
- Storage: Refrigerate up to 3 days. Toss with a splash of olive oil or water to refresh before serving.
Nutrition
Common questions
Can I use store-bought pesto instead of making it from scratch?
Yes, about half a cup of good store-bought pesto will work. The flavor will be less bright since jarred pesto lacks the fresh spinach and lemon zest, so squeeze in a little lemon juice and taste before serving.
What can I use instead of pine nuts?
Toasted walnuts or slivered almonds are the most practical swaps โ both are usually cheaper and easier to find. Walnuts add a slightly more bitter note, so use a light hand if youโre sensitive to that.
Can I make this a day ahead?
Make the pesto-dressed pasta and the pickled shallots up to 24 hours ahead and refrigerate them covered. Add the arugula, cucumber, goat cheese, and pine nut garnish only when youโre ready to serve.
What can I substitute for goat cheese?
Feta is the most direct substitute โ itโs crumbly, salty, and tangy in a similar way, though sharper. Fresh mozzarella torn into small pieces works too if you want something milder and creamier.
My pesto turned brown in the fridge overnight. What happened?
Basil oxidizes quickly once blended, even with the spinach helping to stabilize the color. Press a piece of plastic wrap directly against the surface of the pesto before refrigerating it, which limits air contact and slows browning significantly.