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Pasta salad with pesto, arugula and walnuts

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Ingredients for 8 servings:

  • 500g farfalle
  • 1 bunch arugula
  • 1 ball of mozzarella
  • 3 vine tomatoes
  • ½ jar pesto, green
  • ½ jar pesto, red
  • 6 walnuts
  • 4 tbsp rapeseed oil
  • 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

as a side dish for grilling

Cook the farfalle in salted water according to the package instructions until al dente. Chop the tomatoes into small pieces, removing the cores. Finely chop the mozzarella, walnuts, and arugula. Add both pesto varieties to the pasta and mix. Add the remaining ingredients, including the oil, salt, and pepper. Mix everything thoroughly, season to taste, and let it sit in the refrigerator for about an hour. Mix again and serve. Tip: The salad tastes best served several hours later.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta salad with pesto, arugula and walnuts

Sambal Oelek