Make This Easy Pasta Salad With Arugula Pesto Recipe for Your Next Gathering
This flavorful zingy side is sure to be the star of your meal
Up where I live, winters are long, snowy and downright freezing! So I am always ready for a taste of summer, no matter what the time of year, and I’ll invite some friends over for a bash. While the meat is usually the highlight, all great dinners deserve a memorable side. And once you taste our Pasta Salad with Arugula Pesto recipe, It’ll be your go-to all year long.
Now I know you’re thinking: What’s so special about pasta salad? Well, a zingy dressing can transform this staple into a delicious treat. Pesto sauce is a classic Italian condiment made with basil, olive oil and Parmesan. We decided to switch things up and replaced some of the herb with baby arugula. This leafy green has bright peppery flavor that complements sweet basil. The finished sauce is absolutely delightful! Make an extra batch to serve on veggies or meats. Watch how easy it is in our video. And if you love it on our salad, leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 oz. bow tie pasta
- 2 cups baby arugula
- 1½ cups fresh basil leaves
- 3 Tbs. grated Parmesan
- 2 Tbs. oil
- 2 tsp. fresh lemon juice
- 1 clove garlic
- ⅛ tsp. salt
- ⅛ tsp. pepper
- 1½ cups cherry tomatoes
- ½ cup drained pitted Kalamata olives
- 1 sliced chili pepper
Instructions
PrintCook pasta according to package directions. Drain well; cool to room temp. In food processor, combine 1 cup arugula, 1 cup basil, Parmesan, oil, lemon juice, garlic, salt, pepper and 2 Tbs. water; process until blended and smooth.
Place pesto in large bowl. Top with pasta, tomatoes, olives and remaining arugula and basil; toss. top with chili pepper.
Nutrition
- Calories: 344
- Fat: 13 gram
- Saturated Fat: 2 gram
- Protein: 10 gram
- Carbohydrate: 48 gram
- Fiber: 3 gram
- Cholesterol: 3 mg
- Sugar: 4 gram
- Sodium: 393 mg
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