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Arugula Pesto Pasta Salad
Arugula pesto pasta salad is a vibrant and flavorful dish that combines the peppery taste of arugula with the nuttiness of pine nuts and the sharpness of Parmesan cheese. With its delicious taste, nutritional benefits, and quick preparation, it's a delightful option for anyone looking for a satisfying and easy-to-make side dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 269 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 12 ounces orrichette pasta
- ½ cup Arugula Pesto
- 1 pint grape tomatoes
- ¼ cup toasted pine nuts
- ¼ cup feta cheese
Instructions
- Cook the pasta according to the package. Drain, rinse with cold water and set to the side.
- Place half of the fresh arugula pesto in a large container or bowl. Then pour in half the cooked pasta. Mix well, then repeat with the remaining pesto.
- Add the grape tomatoes, pine nuts, and feta cheese. Mix well. Chill in an airtight container in the refrigerator for at least 30 minutes before serving.
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Notes
- Make Ahead - Arugula pesto pasta salad can be made ahead of time and refrigerated for a few hours. However, if you're using delicate greens like arugula in the salad, it's best to add them just before serving to maintain their freshness.
- Use fresh and high-quality ingredients - Opt for fresh arugula leaves, good-quality olive oil, and freshly grated Parmesan cheese for the best flavor in your arugula pesto. Fresh ingredients make a significant difference in the taste of the final dish.
- Toast the pine nuts - Toasting the pine nuts before adding them to the pesto enhances their flavor and gives a pleasant nuttiness. Simply heat a dry skillet over medium heat and toast the pine nuts until lightly golden and fragrant.
- Balance the flavors - Arugula has a slightly bitter and peppery taste. To balance the flavors, add a touch of sweetness by incorporating a teaspoon of honey or a squeeze of lemon juice to the pesto. Adjust the seasoning with salt and pepper according to your taste.
- Reserve pasta water - When draining the cooked pasta, reserve a small amount of the starchy pasta water. Adding a splash of pasta water to the pesto helps to thin it out and create a cohesive sauce that coats the pasta evenly.
- Toss the pasta with pesto while warm - For maximum flavor absorption, toss the cooked pasta with the arugula pesto while it's still warm. The warm pasta will help the flavors meld together and allow the pesto to coat the pasta more easily.
Nutrition Information
Serving
1cup
Calories
269kcal
(13%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
5mg
(2%)
Sodium
204mg
(9%)
Potassium
263mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
826IU
(17%)
Vitamin C
8mg
(9%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 269
% Daily Value*
| Serving | 1cup | |
| Calories | 269kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 204mg | 9% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.