Pesto Pasta Salad
Ingredients
For the arugula pesto
- 2 cups packed fresh baby arugula I love Organic Girl
- 1 cup packed fresh basil leaves
- 2 cloves garlic
- ¼ cup pine nuts + walnuts I like to do a blend
- 1-1½ cups good quality extra-virgin olive oil
- ½ – 1 cup freshly grated or chunks of Parmigiano-Reggiano
- Kosher salt to taste
For the pasta salad
- ½ lb Rotini pasta
- 2 medium cucumbers; peeled and chopped
- ½ red bell pepper; chopped
- ½ yellow bell pepper; chopped
- ½ orange bell pepper; chopped
- ½ cup grape or cherry tomatoes
- 1 stalk celery; chopped
- ½ cup black olives; chopped
- ½ cup green olives; chopped
- 1-2 cups pesto recipe above; mix in amount to your liking + more if desired
- ¼ cup pine nuts
- fresh arugula to plate
- very light drizzle of extra virgin olive oil optional
Instructions
For the arugula pesto
- Combine the arugula, basil, garlic, and nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmigiano-Reggiano and pulse until well combined. Season with salt.
For the pasta salad
- Cook pasta according to package instructions and cook to al dente. Rinse and allow to cool slightly.
- In a large mixing bowl, mix together the cooled pasta with all of the chopped veggies. Mix in the pesto until everything is well coated, sprinkle on the pine nuts and mix again gently. Serve on a bed of fresh baby arugula. Hit with a very light dash of extra virgin olive oil if desired. Enjoy!