By Brittanie Peterson
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked and cooled pasta with the pesto. Stir to coat the pasta evenly.
Halve the cherry tomatoes and add them to the bowl with the pasta.
Add the mozzarella pearls and arugula to the pasta mixture, stirring gently to combine all ingredients.
In a small pan over medium heat, toast the pine nuts until they are golden brown, about 2-3 minutes. Shake the pan occasionally to prevent burning.
Drizzle the olive oil over the pasta salad and season with salt and black pepper to taste.
Sprinkle the toasted pine nuts over the salad. Toss everything gently to mix the ingredients well.
Serve the pasta salad immediately or chill in the refrigerator for 15 minutes before serving for a more refreshing taste.
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This Salad Pasta Vegetarian recipe is ready in 20 minutes and features short pasta (penne or fusilli), pesto, cherry tomatoes and other delicious ingredients. Contains 420 calories total.
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked and cooled pasta with the pesto. Stir to coat the pasta evenly.
Halve the cherry tomatoes and add them to the bowl with the pasta.
Add the mozzarella pearls and arugula to the pasta mixture, stirring gently to combine all ingredients.
In a small pan over medium heat, toast the pine nuts until they are golden brown, about 2-3 minutes. Shake the pan occasionally to prevent burning.
Drizzle the olive oil over the pasta salad and season with salt and black pepper to taste.
Sprinkle the toasted pine nuts over the salad. Toss everything gently to mix the ingredients well.
Serve the pasta salad immediately or chill in the refrigerator for 15 minutes before serving for a more refreshing taste.
Calories per Serving: 420
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