Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Pesto Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 -8 servings 1x

Description

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.


Ingredients

Scale
  • 1 pound uncooked pasta (I used rotini)
  • 23 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)

Instructions

  1. 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.
  2. Combine pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl.  Toss until evenly combined.
  3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Notes

*Ideas for cooked veggies: Really, just about any sautéed, roasted, or fresh (if they don’t need to be cooked) veggies would work with this recipe.  I used sautéed asparagus — basically a pound of asparagus cut into bite-sized pieces (ends trimmed), sautéed over medium-high heat with 1 tablespoon olive oil, salt and pepper until crisp-tender, about 4-5 minutes.  But some other delicious ideas could include (or a combination of the following):

  • broccoli
  • Brussels sprouts
  • cauliflower
  • cherry tomatoes (fresh or roasted)
  • eggplant
  • onions
  • red bell peppers
  • zucchini