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)
- 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)
Instructions
- 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.
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