Description
Pesto Pasta Salad with Mozzarella and Arugula is a delightful dish that combines fresh flavors and vibrant colors, perfect for any occasion.
Ingredients
Scale
- 250 grams (about 9 ounces) of pasta: Fusilli or rotini
- 100 grams (about 3.5 ounces) of fresh mozzarella balls
- 100 grams (about 3.5 ounces) of fresh arugula
- 100 grams (about 3.5 ounces) of pesto
- 50 grams (about 1.75 ounces) of cherry tomatoes (optional)
- 30 grams (about 1 ounce) of pine nuts (optional)
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Fresh basil leaves (optional for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
- If making homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth. Season with salt and pepper.
- In a large mixing bowl, combine the cooled pasta with the pesto, mozzarella balls, and cherry tomatoes (if using). Toss gently.
- Fold in the fresh arugula and season with salt and pepper to taste.
- Transfer the salad to a serving platter, drizzle with olive oil, and garnish with pine nuts and fresh basil leaves if desired.
Notes
- This salad can be served chilled or at room temperature.
- Feel free to customize with additional ingredients like grilled chicken or seasonal vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Pesto Pasta Salad, Mozzarella, Arugula, Italian Salad, Summer Salad