Description
This Pesto Pasta Salad with Sun Dried Tomatoes is a must-make for a summer party! It has the best combination of flavors with a creamy pesto dressing and it all comes together easily in less than 20 minutes!
Ingredients
Scale
- 8 oz pasta, dry
- 1½ cups cherry tomatoes, halved
- ¼ cup sun-dried tomatoes packed in oil, chopped
- 1 cup arugula
- ½ cup red onion, chopped
- ½ cup black olives, halved
- ½ cup mozzarella balls
- ½ tsp red pepper flakes
- ½ cup artichoke hearts, chopped
- ¼ cup pine nuts
- 2 cups fresh basil leaves
- 3 Tbsp lemon juice
- 1 clove garlic
- ½ cup parmesan, grated
- â…“ cup extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Step: Start by cooking your pasta in a large pot according to the package directions. Salt your pasta water, drain, and rinse under cold water. Toss with a drizzle of olive oil and let cool.
- Step: Make the pesto by adding the ingredients to a food processor and pulsing until blended, drizzling in the olive oil last.
- Step: Halve the cherry tomatoes and black olives and chop the artichoke hearts, red onion, and sun-dried tomatoes.
- Step: Assemble the salad by adding the cooked pasta and prepared vegetables to a large bowl, pouring the pesto on top, and tossing until well coated.
Notes
Nutrition calculated using chickpea pasta. Expert tip: Add pesto just before serving if making in advance to keep textures fresh. Store in an airtight container for 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: appetizers and side dishes
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 8 mg