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Pasta salad with red pesto
Side Dish

Pasta salad with red pesto

A colorful pasta salad with red pesto, cherry tomatoes, mozzarella and arugula – fresh, creamy and ready for a lunchbox, picnic or grilling. A short rest lets the flavors settle.

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Rate:
4.7 (102)
25 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Pasta

    • 10.6 oz Pasta (penne or fusilli)
    • 1 tbsp Salt for the pasta water

  • Dressing

    • 3.5 oz Red pesto
    • 1 tbsp Olive oil
    • ½ tsp Salt
    • ¼ tsp Freshly ground pepper

  • Filling

    • 7.1 oz Cherry tomatoes
    • 4.4 oz Mozzarella (balls or torn into pieces)
    • 1.8 oz Arugula

  • Finish (optional)

    • 2 tbsp Pine nuts (toasted)
    • 1 håndfuld Fresh basil

Instructions

  1. 1

    Cook the pasta

    1. Bring a large pot of water to a boil and add salt.
    2. Cook the pasta al dente according to the package.
    3. Save 2–3 spsk of pasta water, drain the rest and let the pasta sit for 1 minute.
    10 min
    Medium heat
    Pot
  2. 2

    Mix the dressing

    1. Stir red pesto and olive oil together in a large bowl.
    2. Stir in 1–2 spsk of the saved pasta water until the dressing becomes creamier.
    3. Season with salt and freshly ground pepper.
    3 min
    BowlMeasuring Spoon
  3. 3

    Prepare the filling

    1. Halve the cherry tomatoes.
    2. Drain the mozzarella and let it drip well.
    3. Rinse the arugula and pat it dry so the salad does not become watery.
    5 min
    KnifeCutting Board
  4. 4

    Toss the salad

    1. Toss the lukewarm pasta straight into the dressing so it takes up flavor at once.
    2. Fold in tomatoes and mozzarella gently so the mozzarella does not break apart.
    3. Fold in the arugula last so it stays fresh and green.
    4. If the salad feels dry: add 1 extra spsk of pasta water or a tsk of olive oil.
    5 min
    Bowl
  5. 5

    Let the salad rest and serve

    1. Let the pasta salad rest for 10 minutes so the flavors come together.
    2. Top with toasted pine nuts and fresh basil just before serving if you like.
    10 min
    Bowl

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Details

Nutrition

Calories

320kcal

Protein

11g

Fat

14g

Carbs

36g

Serving Size

250g

Dietary

Allergens

GlutenMælkNødder

Serving

Suggestions

  • • Serve as a lunch salad or as a side for grilling – it suits almost anything.
  • • Top with extra pesto and toasted pine nuts when serving.

Drink Pairings

  • • Vin: Light white wine such as Pinot Grigio

Side Pairings

  • • Garlic bread
  • • Grilled chicken

Dessert Pairings

  • • Fruit salad

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store airtight in the refrigerator. Toss with a tsp of olive oil before serving if it has set.

Frozen

  • • Duration: 0 days
  • • Temperature: -18°C
  • • Method: Pasta salad is not suitable for freezing.

Reheating

  • • Pot: For a lukewarm salad: temper 15 minutes at room temperature, or warm the pasta gently on its own (without boiling) and fold in the filling at the end. (Low heat)

Tips

Preparation

  • • Toss the pesto in while the pasta is still lukewarm – it gives more flavor and a creamier salad.
  • • Save a little pasta water. It loosens the dressing if it sets.

Cooking

  • • Use a good red pesto (ideally with sun-dried tomatoes and Parmesan) – it carries the whole dish.

Serving

  • • Top with basil and pine nuts just before serving for freshness and crunch.

Variations

Flavor

  • with sun-dried tomatoes
  • with green pesto
  • with chili

Health

  • whole-wheat pasta
  • without cheese

Method

  • cold pasta salad
  • warm pasta salad

Toppings

  • pine nuts
  • fresh basil
  • extra pesto

Author

N

Nordmad

Nordisk hverdagsmad – roligt, enkelt og ærligt.

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Comments

Author

N

Nordmad

Nordisk hverdagsmad – roligt, enkelt og ærligt.