Print

Quick Antipasto Pesto Pasta Salad

Print Recipe

A vibrant and flavorful pasta salad that combines classic pesto with antipasto elements, perfect for any gathering.

Ingredients

Scale
  • 14 oz spiral pasta
  • 1 tbsp salt
  • 2 tbsp pinenuts
  • 2 cups basil leaves
  • 1 garlic clove
  • 3/4 cup parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 7 tbsp olive oil
  • 3 tbsp mayonnaise
  • 10 oz cherry tomatoes
  • 8 oz bocconcini
  • 1 cup arugula leaves
  • 1/2 tsp salt
  • 1 tbsp red wine vinegar
  • Fresh basil leaves (for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spiral pasta and cook until al dente, about 8-10 minutes.
  2. Toast the Pinenuts: In a dry skillet, toast the pinenuts over medium heat for 2-3 minutes until golden brown.
  3. Make the Pesto: In a food processor, combine basil, garlic, pinenuts, parmesan, salt, pepper, and olive oil. Blend until smooth but slightly chunky.
  4. Incorporate the Mayonnaise: Add mayonnaise to the pesto mixture and blend until creamy.
  5. Combine Everything: Drain and rinse pasta under cold water. In a large bowl, fold in pasta, tomatoes, bocconcini, arugula, red wine vinegar, and pesto.
  6. Toss and Taste: Mix well, ensuring pasta is coated in pesto. Adjust seasoning if needed.
  7. Chill and Serve: Refrigerate for at least 30 minutes before serving to meld flavors.

Notes

Let the salad sit in the fridge to enhance flavors, and drizzle extra olive oil before serving for presentation.

Nutrition

Keywords: pasta salad, pesto, antipasto, easy recipe, Italian salad

Find it online: https://basilboard.com/quick-antipasto-pesto-pasta-salad/