1/4 cup mayonnaise

1/2 teaspoon kosher salt, plus more for cooking pasta

1/4 teaspoon freshly ground black pepper

1 pound dried short pasta, such as fusilli, rotini, or cavatappi

1/2 medium English cucumber

1 pint cherry or grape tomatoes (10 ounces)

8 ounces mini mozzarella cheese balls

Torn fresh basil leaves, for serving

1. Bring 2 quarts heavily salted water to a boil in a large pot over medium-high heat. Meanwhile, juice 1/2 medium lemon until you get 1 tablespoon juice; add the juice to a food processor fitted with the blade attachment. Add 5 ounces baby spinach (about 5 cups), 1/2 cup basil pesto, 1/4 cup mayonnaise, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Process until smooth, about 20 seconds.

2. When the water is boiling, add 1 pound dry short pasta and cook until al dente — soft with just a bit of chew — about 8 minutes or according to package directions. Meanwhile, prepare an ice bath in a large bowl.

3. Drain the pasta in a colander and run under cold water until no longer steaming. Dunk the colander in the ice bath and set aside to cool for 5 minutes. Meanwhile, quarter 1/2 English cucumber lengthwise, then thinly slice crosswise (1 cup). Halve (or quarter if large) 1 pint cherry or grape tomatoes. Drain and halve 8 ounces mini mozzarella cheese balls.

4. Drain the pasta well and transfer to a large bowl. Add the spinach pesto and toss to coat. Stir in the cucumber, tomatoes and mozzarella. Garnish with torn basil leaves.

Recipe notes: The pasta salad can be made up to one day in advance and refrigerated. Stir in all but 1/2 cup of the spinach pesto before storing. Stir in the reserved pesto just before serving. Refrigerate leftovers in an airtight container for up to four days.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)