Description

This Pesto Pasta Salad brings together the vibrant taste of pesto, creamy bocconcini mozzarella, and juicy tomatoes for a delightful, quick meal. Perfect for gatherings or a simple dinner, it’s easy to prepare and bursting with flavor.

Ingredients

Scale

15 oz pasta spirals
1 ½ cups pesto
2 tablespoons mayonnaise (preferably Dukes)
7 oz marinated bocconcini mozzarella, drained and cut in half
1 ½ cups cherry tomatoes or grape tomatoes, halved
½ cup sun dried tomatoes, oil packed, julienned in herbs, drained
2 tablespoons pine nuts, toasted in a pan and set aside
1 cup arugula

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Instructions

Bring a large pot of water to boil with a generous amount of salt.
Add the pasta and cook according to the package instructions plus an additional 1-2 minutes.
Drain the pasta and rinse it under cold water, shaking off excess moisture and allowing it to cool and dry completely.
In a separate bowl, mix the pesto and mayonnaise until smooth.
In a large bowl, combine the cooled pasta, pesto mixture, bocconcini, both types of tomatoes, toasted pine nuts, and arugula. Toss gently until everything is mixed well. Serve immediately.

Notes

Make sure to season the boiling water well for optimal pasta flavor.
Allow the pasta to cool fully to prevent wilting the arugula.
Feel free to add olives or other veggies to enhance the salad.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 400mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 10mg