This Pesto Pasta Salad is THE dish to bring to all your summer BBQ’s and get togethers. It comes together quickly and the fresh spinach and arugula lighten it up. I made this for a neighborhood Memorial Day get-together; it was a hit!
Pesto Pasta Salad
Ingredients:
- 1 box of cellentani pasta (corkscrew shape), cooked al dente.
- 1 container prepared pesto (I used Contadina, which is in the refrigerated section of the grocery store)
- 1/2 jar of julienned sliced sundried tomatoes packed in oil and herbs (I used Trader Joe’s)
- 1 container cherry tomatoes, sliced in 1/2
- good parmesan cheese, shaved or cubed
- 1 container of fresh arugula and spinach, rough chop (I use at least 1/2 the container)
- Salt and pepper to taste
Directions:
Cook the pasta al dente according to box directions. Drain and rinse the pasta under cold water so it cools down quickly and doesn’t stick together. Place the pasta in a large serving bowl, then add pesto and sun-dried tomatoes. Mix gently to combine. Add grape tomatoes, parmesan, salt, and pepper to your liking. Refrigerate until ready to serve. Give the spinach and arugula a rough chop (if needed) and gently toss them in the pasta before serving. Enjoy!
