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Pesto pasta salad with feta

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Ingredients for 6 servings:

  • 100 g pine nuts
  • 4 tomatoes, dried
  • 200 g feta cheese
  • 500 g arugula
  • 500g spaghetti
  • 500 g cherry tomatoes
  • 1 bunch of basil
  • 1 jar pesto (basil)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

Cook and chop the spaghetti, let it cool, shred the lettuce, dice the feta, halve the tomatoes, finely chop the sun-dried tomatoes, chop the basil, toast the pine nuts in 2 tablespoons of olive oil, and mix everything in a large pot with the basil pesto. You can also vary this with other pestos.

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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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