Pistachio Pesto Pasta Salad
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 - 8 servings
- 1 pound uncooked pasta (I used rotini)
- 2–3 cups cooked vegetables (I used sautéed asparagus, see below*)
- 2 large handfuls fresh baby arugula
- 1 ball fresh mozzarella cheese, diced
- 1 batch pistachio pesto (or traditional pesto)
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Preparation
Step 1
Cook pasta in a large stockpot of generously-salted water al dente, according to package instructions. Drain the pasta in a strainer, then rinse with cold water until it is completely chilled.
Step 2
Combine pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl. Toss until evenly combined.
Step 3
Serve immediately, or refrigerate in a sealed container for up to 3 days.
Step 4
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Chef's notes
*Ideas for cooked veggies:
Really, just about any sautéed, roasted, or fresh (if they don’t need to be cooked) veggies would work with this recipe. I used sautéed asparagus — basically a pound of asparagus cut into bite-sized pieces (ends trimmed), sautéed over medium-high heat with 1 tablespoon olive oil, salt and pepper until crisp-tender, about 4-5 minutes. But some other delicious ideas could include (or a combination of the following)
