Pesto Pasta Salad Recipe
Around here, pesto = summer. Toss cooled off noodles with your favorite pesto and toss in mozzarella, cherry tomatoes and arugula for a great side dish or even a weeknight main dish for the warmer spring and summer months.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Side Dish
- 1 lb pasta
- 1 handfull salt, for boiling pasta
- 2 pints cherry tomatoes, sliced in half
- 16 oz small mozzarella balls, sliced in half
- 1/4 - 1/2 c your favorite store bought pesto
- 1-2 c arugula
- salt, pepper to taste
- chiffonade basil, for garnish, optional
Bring water to a boil with a palmfull of salt. You want the water to taste like sea water for the best flavor.
Boil the pasta according to the package instructions.
Meanwhile, slice the cherry tomatoes and mozzarella. Place in a large mixing bowl and set aside.
When the pasta is done, drain and run under cool water to take the heat out. When the pasta is still a little warm, add to the tomatoes and mozzarella. The heat will help the pesto to melt into the pasta.
Add the pesto and stir until well combined. Taste and adjust for salt and pepper.
Add arugula and chiffonade basil, if using, just before serving.
To make ahead: Prepare through the arugula and basil, reserving those ingredients for serving. Before serving, taste for pesto and add more pesto if necessary. Then taste for salt and pepper; add arugula and basil. Keep the pasta salad in an airtight container.
Keyword pasta, pasta salad