Pesto pasta salad
Pesto pasta salad, rocket, cherry tomatoes and pine nuts is a real treat for lovers of Mediterranean cuisine. The slightly nutty flavor of rocket, the sweetness of cherry tomatoes and crunchy pine nuts go perfectly with the delicate trofie pasta. The whole is crowned with homemade rocket pesto, which gives the salad a distinct, fresh flavor. Recipe for best pasta salad, light, aromatic and full of flavor you will find below.
Pesto pasta salad recipe
Ingredients
Salad ingredients
- 300 g trofie pasta (or other short pasta, e.g. fusilli, penne
- 3 handfuls of arugula
- 200 g cherry tomatoes
- 4 tablespoons pine nuts
- 4 tablespoons grated parmesan
- 0.5 lemons
Rocket pesto sauce
- 3 handfuls of arugula
- 1 clove of garlic
- 3 tablespoons pine nuts
- 3 tablespoons grated parmesan
- 6 tablespoons of olive oil
- Salt, pepper
Instructions
Cook the trofie pasta in a large amount of salted water according to the instructions on the package, preferably al dente (not too hard or too soft). Once cooked, drain and rinse with cold water. Set aside to cool.
In a dry pan on a low burner, toast the pine nuts. Use some for the pesto sauce and the rest to sprinkle over the salad.
Place the rocket, peeled garlic clove, pine nuts and grated parmesan in a blender. Blend everything, gradually adding olive oil, until you have a smooth, creamy pesto. Season with salt and pepper to taste. If the sauce is too thick, you can add a little more olive oil.
Add the pesto to the cooked and cooled pasta and mix thoroughly so that the pasta is evenly coated. Then add the cherry tomatoes and fresh rocket and mix gently.
Sprinkle the pasta salad with grated parmesan and toasted pine nuts. Finally, sprinkle the whole thing with freshly squeezed lemon juice, which will give the salad lightness and emphasize its flavor.
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