Pistachio Pesto Pasta Salad

Name: Pistachio Pesto Pasta Salad
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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)

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.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 26 views

👨‍🍳 Start Cooking

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.

Source: Gimme Some Oven by Ali