Caprese Pasta Salad with Arugula
A fast, fresh and fabulous pasta salad that is perfect for summer entertaining! This Caprese pasta salad is paired with the best homemade arugula pesto! Say no to boring salads!
Servings: 6 people
Calories: 416kcal
Ingredients
Arugula Pesto
- 2 cups arugula
- ½ cup fresh basil
- ¼ cup walnuts or sub pine nuts
- 1 garlic clove
- ¼ cup parmesan cheese
- 1 tablespoon lemon juice
- ½ cup olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Caprese Pasta Salad
- 3 cups dried farfalle pasta or sub penne or rotini
- 1 cup pearl mozzarella/bocconcini
- 1 cup sundried tomatoes
- 1 cup grape tomatoes
- ½ cup basil roughly chopped
- all the arugula pesto
Instructions
Arugula Pesto
- Place arugula, basil, walnuts, garlic, parmesan cheese, lemon juice and salt and pepper in a blender.
- Pulse a few times, then set blend speed to low.
- Blend and very slowly, add the olive oil, until the pesto comes together.
- If you're finding the pesto too dry, add a dash more olive oil. If you're finding it too wet, add another handful of arugula.
- Taste and adjust accordingly - you may need to adjust parmesan, lemon juice and salt and pepper.
- Place in a jar to store until required.
Caprese Pasta Salad
- Cook the pasta according to packet instructions.
- Drain and cool pasta and add it to a large salad bowl.
- Stir in all the pesto, until the pasta is covered
- Add in mozzarella, halved grape tomatoes, sundried tomatoes and basil
- Mix well, until all the ingredients are covered in pesto
- Cover and allow to cool, or serve straight away.
Nutrition
Calories: 416kcal | Carbohydrates: 35g | Protein: 12g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 323mg | Potassium: 811mg | Fiber: 3g | Sugar: 8g | Vitamin A: 770IU | Vitamin C: 13.4mg | Calcium: 160mg | Iron: 2.6mg
