This pasta salad with arugula pesto is the perfect choice for a quick and light lunch or dinner, for parties or picnics. It is fresh, colorful, and very tasty.
Pasta Salad with Arugula Pesto Recipe
For the salad
2 cups (180 g) pasta
150 g cherry tomatoes
100 g mozzarella cheese, cut into cubes
60 g black olives, cut into slices
For the arugula pesto
30 g almond flakes
2 tablespoons grated Parmesan cheese
1 clove garlic
4 tablespoons olive oil
50 g arugula
1. Boil the water with salt. When it starts boiling, add the pasta and cook according to the instructions on the package. Reserve a cup of boiled water in which the pasta has boiled. Drain the pasta under cold water to stop the cooking process.
2. While the pasta is cooking, saute the almond flakes in a pan (this step is optional, but the taste will be better). Prepare the pesto: add the garlic, 2 tablespoons olive oil, grated Parmesan cheese and almond flakes in a blender and process until you get a thick paste. Add the arugula and remaining olive oil.
3. If the sauce is too thick for your taste, you can thin it out with the reserved water. When the pasta has cooled, add the pesto and stir. Add the cherry tomatoes, olives, mozzarella cubes and a few extra almond flakes.