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pesto pasta salad in bowl with fork

Pesto Pasta Salad

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  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Ingredients

  • 2 cups dry pasta
  • 1 cup cherry tomatoes, sliced
  • 1/2 cup diced English cucumber
  • 1 cup baby arugula
  • 1/4 cup diced red onion
  • 1/2 cup grilled artichoke hearts, chopped
  • 1/2 cup mozzarella balls
  • 1/4 cup pine nuts
  • 1/4 cup fresh basil leaves, chopped (plus more for serving)
  • 1/2 cup grated parmesan cheese, plus more for serving
  • salt and pepper, to taste

For the Dressing

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 cup packed fresh basil leaves
  • 1 clove garlic
  • 1/4 cup pine nuts
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste

Method

  1. Cook the dry pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
  2. Add the pasta, cherry tomatoes, cucumber, arugula, red onion, artichoke hearts, mozzarella balls, pine nuts, fresh basil leaves, and parmesan cheese to a large mixing bowl.
  3. Next, make the dressing. Add the olive oil, red wine vinegar, lemon juice, fresh basil, garlic, pine nuts, salt, and pepper to a high powered blender or food processor and blend until well combined.
  4. Pour the dressing over the salad and stir until well combined.
  5. Serve immediately or cover and refrigerate until ready to serve.

Find it online: https://allthehealthythings.com/pesto-pasta-salad/