Description
This delicious pasta salad combines fresh ingredients with a homemade pesto for a vibrant and flavorful dish.
Ingredients
Scale
- 8 oz pasta, dry (I use cavatappi shaped pasta or rotini chickpea pasta)
- 1½ cups cherry tomatoes, halved
- ¼ cup sun-dried tomatoes packed in oil, chopped
- 1 cup arugula
- ½ cup red onion, chopped
- ½ cup black olives, halved
- ½ cup mozzarella balls (I use “little ones”)
- ½ tsp red pepper flakes
- ½ cup artichoke hearts, chopped (optional)
- ¼ cup pine nuts
- 2 cups fresh basil leaves
- 3 Tbsp lemon juice (1 large lemon)
- 1 clove garlic
- ½ cup parmesan, grated
- ⅓ cup extra-virgin olive oil
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
Instructions
- Start by cooking your pasta in a large pot according to the package directions. Be sure to salt your pasta water! If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for.
- When the pasta is done cooking, drain it and rinse it under cold water to stop the cooking process. Toss it in a drizzle of olive oil or pasta water and let it cool to room temperature.
- Make the pesto by adding the ingredients to a food processor. Pulse until everything is blended to your liking, drizzling in the olive oil last.
- Half the cherry tomatoes and black olives and chop the artichoke hearts, red onion, and sun-dried tomatoes.
- To assemble the salad, add the cooked pasta and other ingredients to a large bowl. Pour the pesto on top and toss to combine, making sure it is well coated.
Notes
- For added flavor, let the salad sit for a while before serving to allow the flavors to meld.
- This salad can be served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg