Pesto Pasta Salad Arugula (Printable Version)
Pasta tossed with pesto, cherry tomatoes, arugula, bocconcini, and pine nuts for a vibrant Italian dish.
# What You'll Need:
01 -
340 g spiral pasta
02 -
2 tablespoons salt, for boiling pasta
03 -
1 cup basil pesto
04 -
250 g cherry tomatoes, halved
05 -
2 cups fresh arugula
06 -
Bocconcini cheese, drained
07 -
2 tablespoons mayonnaise
→ Garnish
08 -
Toasted pine nuts
09 -
Fresh basil leaves
# Step-by-Step Guide:
01 -
Bring a large saucepan of salted water to a boil. Add the spiral pasta and cook until al dente according to the package instructions. Drain and rinse the pasta under cold water to cool. Transfer to a large mixing bowl.
02 -
Add basil pesto, mayonnaise, cherry tomatoes, bocconcini, and fresh arugula to the cooled pasta. Stir and toss until evenly combined.
03 -
Transfer the salad to a serving plate and garnish with toasted pine nuts and fresh basil leaves.
# Additional Notes:
01 -
Ensure the pasta is thoroughly cooled before combining with other ingredients to preserve texture and prevent wilting of arugula.