How To Make Pistachio Pesto Pasta Salad
Italians may have to argue that pine nuts still reigns supreme with pesto, but the wonder of food is that everything’s to one’s liking! This wonderful pesto pasta salad wouldn’t disappoint!
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Serves:
Ingredients
- 1lbpastauncooked
- 3cupsvegetablescooked
- 2fresh baby arugulalarge
- 1ballfresh mozzarella cheesediced
- 1batchpistachio pestoor traditional pesto
Instructions
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Cook pasta in a large stockpot of generously-salted water al dente, according to package instructions. Drain the pasta in a strainer, then rinse with cold water until it is completely chilled.
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Combine pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl. Toss until evenly combined.
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Serve immediately, or refrigerate in a sealed container for up to 3 days.
Nutrition
- Calories:Â 298.27kcal
- Fat:Â 6.51g
- Saturated Fat:Â 1.36g
- Monounsaturated Fat:Â 0.37g
- Polyunsaturated Fat:Â 0.49g
- Carbohydrates:Â 48.83g
- Fiber:Â 3.72g
- Sugar:Â 1.94g
- Protein:Â 10.49g
- Cholesterol:Â 4.27mg
- Sodium:Â 192.14mg
- Calcium:Â 94.69mg
- Potassium:Â 270.93mg
- Iron:Â 1.70mg
- Vitamin A: 116.06µg
- Vitamin C:Â 6.37mg
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