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
- Cook the dry pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
- 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.
- 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.
- Pour the dressing over the salad and stir until well combined.
- Serve immediately or cover and refrigerate until ready to serve.
Keywords: pesto pasta salad, pesto pasta salad recipe, cold pesto pasta salad
