By Ebenezer Obiri
Bring a large pot of salted water to a boil. Add 8 oz of fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta is cooking, rinse 1 pint of cherry tomatoes under cold water, then slice them in half.
In a large bowl, combine 1/2 cup of fresh basil pesto and 8 oz of mozzarella balls, halved if large. Set aside.
When the pasta is al dente, reserve 1/4 cup of the pasta water, then drain the pasta and rinse it under cold water to cool it down.
Add the cooled pasta to the large bowl with pesto and mozzarella. Stir to combine, adding the reserved pasta water as needed to loosen the pesto.
Add the halved cherry tomatoes and 4 cups of arugula to the pasta mixture. Toss gently to combine all ingredients evenly.
In a small dry skillet over medium heat, toast 1/4 cup of pine nuts until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning.
Sprinkle the toasted pine nuts over the pasta salad and give a final toss to combine. Adjust seasoning with salt and pepper to taste if needed.
Serve the Pasta Pesto Salad chilled or at room temperature. Enjoy your delicious and refreshing dish!
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features fusilli pasta, fresh basil pesto, cherry tomatoes and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add 8 oz of fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta is cooking, rinse 1 pint of cherry tomatoes under cold water, then slice them in half.
In a large bowl, combine 1/2 cup of fresh basil pesto and 8 oz of mozzarella balls, halved if large. Set aside.
When the pasta is al dente, reserve 1/4 cup of the pasta water, then drain the pasta and rinse it under cold water to cool it down.
Add the cooled pasta to the large bowl with pesto and mozzarella. Stir to combine, adding the reserved pasta water as needed to loosen the pesto.
Add the halved cherry tomatoes and 4 cups of arugula to the pasta mixture. Toss gently to combine all ingredients evenly.
In a small dry skillet over medium heat, toast 1/4 cup of pine nuts until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning.
Sprinkle the toasted pine nuts over the pasta salad and give a final toss to combine. Adjust seasoning with salt and pepper to taste if needed.
Serve the Pasta Pesto Salad chilled or at room temperature. Enjoy your delicious and refreshing dish!
Calories per Serving: 450
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