Description
A vibrant and quick Pesto Pasta Salad that blends bright flavors and textures, making it a perfect dish for summer gatherings.
Ingredients
Scale
- 2 cups cooked pasta
- 1 cup homemade basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup bocconcini (small mozzarella balls)
- 2 cups arugula
- 1/2 cup toasted pine nuts
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Combine the cooked pasta, basil pesto, cherry tomatoes, bocconcini, and arugula in a large bowl.
- Toss gently until all ingredients are well mixed, allowing the flavors to meld.
- Season with salt and pepper to taste for that extra bit of zest.
- Transfer to a serving dish and garnish with toasted pine nuts and fresh basil leaves.
- Serve immediately or chill in the refrigerator for about 30 minutes before serving for a refreshing twist.
Notes
This salad can be prepared a day in advance; just keep the ingredients separate until serving time. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg