Pistachio Pesto Pasta Salad
- Yield 6
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Pistachio Pesto Pasta Salad is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound uncooked pasta (I used rotini)
- 2-3 cups cooked vegetables (I used sautéed asparagus, see below*)
- 2 large handfuls fresh baby arugula
- 1 ball fresh mozzarella cheese, diced
- 1 batch pistachio pesto (or traditional pesto)
Method
Leave pasta in a large stockpot of generously-salted water al dente, according to package instructions. Tip off the pasta in a strainer, then rinse with cold water until it is completely chilled.
Mix pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl. Turn until evenly combined.
Plate while it is hot, or refrigerate in a sealed container for up to 3 days.
Kitchen notes
- Cherry tomatoes (fresh or roasted)
