Arugula Pesto Pasta Salad

bright green orichette pasta with grape tomatoes, cheese, and pine nuts.

Arugula pesto pasta salad is a vibrant and flavorful dish that combines the peppery taste of arugula with the nuttiness of pine nuts and the sharpness of Parmesan cheese. With its delicious taste, nutritional benefits, and quick preparation, it's a delightful option for anyone looking for a satisfying and easy-to-make side dish.

Course Salad

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 269kcal

Author Katie

Equipment

1 Pasta Pot
1 Silicone Spatula
1 Stove Top
1 Large Bowl

Ingredients

12 ounces orrichette pasta
½ cup arugula pesto
1 pint grape tomatoes
¼ cup toasted pine nuts
¼ cup feta cheese

Instructions

Cook the pasta according to the package. Drain, rinse with cold water and set to the side.
Place half of the fresh arugula pesto in a large container or bowl. Then pour in half the cooked pasta. Mix well, then repeat with the remaining pesto.
Add the grape tomatoes, pine nuts, and feta cheese. Mix well. Chill in an airtight container in the refrigerator for at least 30 minutes before serving.

Notes

Make Ahead - Arugula pesto pasta salad can be made ahead of time and refrigerated for a few hours. However, if you're using delicate greens like arugula in the salad, it's best to add them just before serving to maintain their freshness.
Use fresh and high-quality ingredients - Opt for fresh arugula leaves, good-quality olive oil, and freshly grated Parmesan cheese for the best flavor in your arugula pesto. Fresh ingredients make a significant difference in the taste of the final dish.
Toast the pine nuts - Toasting the pine nuts before adding them to the pesto enhances their flavor and gives a pleasant nuttiness. Simply heat a dry skillet over medium heat and toast the pine nuts until lightly golden and fragrant.
Balance the flavors - Arugula has a slightly bitter and peppery taste. To balance the flavors, add a touch of sweetness by incorporating a teaspoon of honey or a squeeze of lemon juice to the pesto. Adjust the seasoning with salt and pepper according to your taste.
Reserve pasta water - When draining the cooked pasta, reserve a small amount of the starchy pasta water. Adding a splash of pasta water to the pesto helps to thin it out and create a cohesive sauce that coats the pasta evenly.
Toss the pasta with pesto while warm - For maximum flavor absorption, toss the cooked pasta with the arugula pesto while it's still warm. The warm pasta will help the flavors meld together and allow the pesto to coat the pasta more easily.

Nutrition