Ingredients
Pasta Salad
- 2 cups dry pasta
- 1 cup cherry tomatoes, sliced
- 1/2 cup diced English cucumber
- 1 cup baby arugula
- 1/4 cup diced red onion
- 1/2 cup grilled artichoke hearts, chopped
- 1/2 cup mozzarella balls
- 1/4 cup pine nuts
- 1/4 cup fresh basil leaves, chopped (plus more for serving)
- 1/2 cup grated parmesan cheese, plus more for serving
- Salt and pepper, to taste
Pesto Dressing
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 cup packed fresh basil leaves
- 1 clove garlic
- 1/4 cup pine nuts
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Cook Pasta: Cook the dry pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down for the salad.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, sliced cherry tomatoes, diced English cucumber, baby arugula, diced red onion, chopped grilled artichoke hearts, mozzarella balls, pine nuts, fresh chopped basil leaves, and grated parmesan cheese. Season with salt and pepper to taste.
- Make the Pesto Dressing: In a high-powered blender or food processor, add olive oil, red wine vinegar, lemon juice, fresh basil leaves, garlic clove, pine nuts, salt, and black pepper. Blend until the mixture is smooth and well combined to create a flavorful pesto dressing.
- Toss Salad with Dressing: Pour the prepared pesto dressing over the pasta salad mixture and stir thoroughly until everything is evenly coated.
- Serve or Store: Serve the salad immediately, garnished with extra fresh basil and parmesan if desired, or cover and refrigerate until ready to serve. This salad can be enjoyed chilled or at room temperature.
Notes
- For best flavor, use fresh basil leaves in the pesto dressing.
- You can substitute mozzarella balls with feta or goat cheese for a different flavor profile.
- Grilled artichoke hearts add a smoky depth, but canned or jarred artichokes can be used in a pinch.
- To make this salad vegan, omit the cheese and substitute with a vegan cheese alternative or nutritional yeast.
- Make sure to rinse the pasta after cooking to cool it instantly and prevent it from sticking.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
