Description
A vibrant and hearty Pesto Pasta Salad with fresh ingredients and a homemade basil pesto dressing. Perfect for gatherings or an easy weeknight dinner.
Ingredients
Scale
- 8 oz pasta (e.g., rotini or fusilli)
- 1 cup homemade basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup bocconcini (or mozzarella balls)
- 2 cups arugula
- 1/4 cup toasted pine nuts
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Olive oil (optional for drizzling)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once al dente, drain it and let it cool off to the side.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the luscious homemade basil pesto, halved cherry tomatoes, creamy bocconcini, and peppery arugula.
- Season it Right: Sprinkle in salt and pepper to taste, allowing the flavors to sing!
- Garnish: Finish with toasted pine nuts and fresh basil leaves for a beautiful presentation.
- Drizzle & Toss: If desired, lightly drizzle with olive oil, then gently toss everything together to combine the flavors harmoniously.
- Serve or Chill: This salad is delightful served immediately, but you can also chill it in the refrigerator for a few hours to enhance the flavors.
Notes
This salad can be made a day in advance. Store it in an airtight container in the refrigerator for the best flavors. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Rinse pasta after draining to cool it down quickly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg