Pesto Pasta Salad
This pesto pasta salad recipe with arugula, sun-dried tomatoes, homemade basil spinach pesto, and penne pasta is quick, easy, and delicious!
Ingredients
- 1 cup Basil Pesto Sauce (Feel free to use more. I add extra to make it saucy!)
- 12 ounces pasta (Penne pasta or the pasta of choice. see notes.)
- 2 cups arugula
- 1/2 cup sun-dried tomatoes (chopped or julienned, see notes.)
Instructions
- Make the pesto in advance, allowing the flavors to meld, or while the pasta is cooking.
- Boil the pasta according to the package instructions for al dente pasta. Do not overcook your pasta. You want it to be al dente, or the pasta salad will be mushy. Once finished, drain the pasta and run it under cold water for a minute or two. Add the cooled pasta to a large serving bowl, preferably with a lid for storage.
- Gently stir in the pesto, then add the arugula, sun-dried tomatoes, and any additional ingredients you want to add. (see pasta salad variations)
- Stir, do a taste test, then season with salt and pepper to taste if needed. Serve or refrigerate with the lid on until you are ready to serve.
Notes
- Pasta: I used plant-based protein pasta made with lentils, chickpeas, and peas. You can use your choice of pasta, but the best pasta for pasta salad is short pasta, like penne, rotini, and farfalle.
- Sun-dried tomatoes: Chopped or julienned sun-dried tomatoes. The ones packed in oil work best, and I add a little olive oil from the jar to the pasta salad for extra flavor. You can also use fresh cherry or grape tomatoes, halved or quartered.
Pasta Salad Variations
Below are pasta salad variations to include or substitute in your pesto pasta salad.- Haricots Verts - These French green beans are wonderful cold and add texture, protein, and fiber to the pasta salad.
- Rosemary Roasted Radishes - Also great cold, and they add vitamin C!
- Italian Roasted Shrimp - They are delicious served cold, pair perfectly with the pesto, and make this pasta salad a main course.