Description
A fresh and filling Mediterranean pasta salad with pesto, cherry tomatoes, dried tomatoes, arugula, pine nuts, and baby mozzarella. This dish is perfect as a side for grilling or as a light main meal on warm summer days.
Ingredients
Scale
- 120 g farfalle (or penne)
- 100 g cherry tomatoes
- 40 g dried tomatoes (not in oil)
- 125 g baby mozzarella light
- 1 tbsp pine nuts
- 2 handfuls arugula
- 1 tbsp pesto rosso (or basil pesto)
- 2 tbsp white balsamic vinegar
- Salt & pepper
Instructions
- Step: Cook farfalle according to package instructions in salted water. Wash and halve cherry tomatoes. Soak dried tomatoes in boiling water for 10 minutes, then cut into strips. Wash arugula.
- Step: Combine pesto (rosso or basil), white balsamic, salt, and pepper in a cup to mix the dressing.
- Step: Combine all ingredients in a bowl and mix together, then serve.
Notes
The nutritional values are based on one serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 497 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 45 mg
Keywords: Mediterranean pasta salad, pesto pasta, summer salad, healthy pasta salad, baby mozzarella