Pasta salad is the perfect meal to eat on a nice summer day by the pool, at a picnic, or even just at home. I've always loved pasta salad but was never a fan of the creamy mayo commonly used. The arugula gives the salad a nutty and bitter flavour and the homemade pesto sauce balances the bitterness perfectly with its creamy and cheesy flavour.
Prep Time Cook Time Total Time
15 mins 10 mins 25 mins
Pasta salad ingredients:
Serves 5-6
3 cups dried pasta
2 large handfuls of arugula
1.5 cups cherry tomatoes, sliced
1/2 cup olives, sliced
1 red pepper, thinly sliced
S&P to taste
Pesto ingredients:
2 cups fresh basil
1/2 cup grated parmesan cheese
1tsp salt
1.5 tbs lemon juice
2 cloves garlic
1/2 cup olive oil
*2 tbsp pine nuts (optional)
*If you have allergies or dietary restrictions, substitute the pasta for a wheat-alternative pasta and dairy-free parmesan cheese.
Steps:
1. Bring a large pot of lightly salted water to boil. Place pasta in the water and cook until al dente (follow package directions).
2. While the pasta is cooking, slice tomatoes, peppers, and olives and place aside in a bowl. Add arugula to the bowl and combine.
3. Drain the pasta and combine with the vegetables. Mix thoroughly and set aside while you make the pesto sauce.
4. In a blender or food processor combine the basil, lemon juice, garlic, parmesan cheese, *pine nuts and salt.
5. Slowly add the olive oil and continue to blend until your desired texture. Scrape down the edges a few times to ensure everything is blended smoothly.
6. Once you’ve reached your desired pesto texture, drizzle the pesto onto the pasta with some ground pepper.
7. Mix the pesto into the pasta until everything is covered.
8. Grate parmesan cheese on top. There’s no such thing as too much cheese!
Enjoy!
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