Summer Pesto Pasta Salad

Name: Summer Pesto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz cellentani pasta; 2 tablespoon pine nuts; 8 oz cherry tomatoes halved; 6 oz mozzarella cheese sliced or cubed (depending on size); 1/2 cup prepared pesto or homemade; 4 oz baby arugula; For Garnish: fresh basil, shredded parmesan cheese, and crushed red pepper flakes

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $8.82 /serving

Author : Katelyn | Sugary Logic

Ingredients

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8 oz cellentani pasta2 tablespoon pine nuts8 oz cherry tomatoes halved6 oz mozzarella cheese sliced or cubed (depending on size)1/2 cup prepared pesto or homemade4 oz baby arugulaFor Garnish: fresh basil, shredded parmesan cheese, and crushed red pepper flakes

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Instructions

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Step 1

Bring a large pot of water to a boil. Once boiling, salt the water. Cook pasta according to package instructions until al dente. Drain the pasta and allow it to cool.

Step 2

While the pasta is cooking, toast the pine nuts. In a small skillet over medium-low heat, cook the pine nuts. Stir frequently to avoid burning. Cook until golden brown and fragrant, about 5-7 minutes.

Step 3

Transfer the cooked pasta to a large mixing bowl. Gently stir in the cherry tomatoes, sliced mozzarella, and toasted pine nuts.

Step 4

Pour the pesto over the pasta and toss to coat. Add the arugula and toss only until incorporated.

Step 5

Garnish with fresh basil and shredded parmesan cheese. Serve immediately.