Pistachio Pesto Pasta Salad
This Pistachio Pesto Pasta Salad is the perfect make-ahead dish for summer gatherings, and tastes SO fresh and delicious. Feel free to customize with your favorite greens or veggies.
Foto: Gimme Some Oven — Ali
Ingredients
6 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)
Steps
-
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.
-
Combine pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl. Toss until evenly combined.
-
Serve immediately, or refrigerate in a sealed container for up to 3 days.
💰 Cost Estimate
Total Ingredients
$0.20
Per Serving
$0.03/serving
🏠 Save ~$0.40 compared to buying!
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| uncooked pasta | 1 pound | - | - |
| -3 cups cooked vegetables | 2 | - | - |
| handfuls fresh baby arugula | 2 large | $1.00/kg | $0.20 |
| ball fresh mozzarella cheese | 1 | - | - |
| batch pistachio pesto | 1 | - | - |
*Estimated market prices, may vary by region
Source: Gimme Some Oven
by Ali
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