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Creamy Pesto Pasta Salad

A delightful Italian-inspired salad featuring creamy pesto, pasta, sun-dried tomatoes, and fresh arugula, perfect for picnics and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 2 cups Pasta (penne, fusilli, or farfalle) Use high-quality, bronze-cut pasta for a sauce that clings better.
  • 1 cup Fresh mozzarella, diced
  • 2 cups Fresh arugula Peppery leaves for a fresh bite.
  • 1/4 cup Toasted pine nuts For crunch.
  • 1/2 cup Sliced olives (preferably Kalamata) Adds depth.
  • 1/2 cup Chopped sun-dried tomatoes Adds sweetness.
  • 1/2 cup Diced roasted red peppers Adds smokiness.
  • 1 cup Beans (garbanzo or kidney) For extra protein.
  • 1 cup Creamy pesto sauce (homemade or store-bought)

Method
 

Cooking
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and let cool.
  2. In a large mixing bowl, combine the cooled pasta, diced mozzarella, fresh arugula, toasted pine nuts, sliced olives, chopped sun-dried tomatoes, diced roasted red peppers, and beans.
  3. Pour the creamy pesto sauce over the salad, tossing gently until every ingredient is well coated and combined.
  4. Serve chilled or at room temperature, perfect for picnics or potlucks.

Notes

For an elegant presentation, serve in a wide, shallow bowl garnished with additional pine nuts and freshly grated Parmesan. It pairs well with grilled chicken or a refreshing drink.