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Pesto pasta salad with dried tomatoes and arugula

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Ingredients for 10 servings:

  • 500 g pasta
  • 200 g red pesto
  • 375 g mozzarella
  • 180 g tomato(s), dried in oil, drained weight
  • some balsamic vinegar, white
  • salt and pepper
  • 125 g arugula
  • n. B. Pine nuts, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

quick and vegetarian

Cook the pasta and let it cool. Dice the sun-dried tomatoes and mozzarella and add them to the pasta, then mix everything together. Don’t discard the tomato oil; you’ll need it in the next step! For the sauce, mix the pesto rosso with a generous splash of the remaining tomato oil and season with balsamic vinegar, salt, and pepper. If the sauce is too thick, add a little water. Mix the sauce with the pasta. Just before serving, add the finely chopped arugula, otherwise it will become too mushy. Sprinkle with toasted pine nuts, if desired.

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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.

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