Description
This pasta salad from Eat More Plants is nothing short of spectacular! Spicy arugula pesto coats every noodle and toasted pine nuts and crumbled feta make the flavors sing. A must make!
Ingredients
Scale
For the Pesto:
- 1 cup packed fresh basil leaves
- 1/2 cup packed flat-leaf parsley leaves
- 1 cup packed baby arugula
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese, plus more as needed
- 1/3 cup roasted, salted pistachios
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt, plus more as needed
- 1/4 teaspoon black pepper, plus more as needed
For the Pasta Salad:
- 8 oz penne pasta
- Extra-virgin olive oil, as needed
- 1 medium red bell pepper, thinly sliced
- 4 cups packed baby arugula
- 1/3 cup toasted pine nuts
- 3/4 cup crumbled feta cheese
Instructions
For the Pesto:
- Combine all the ingredients in a food processor.
- Process until the pesto is smooth. Season with additional salt and pepper, if desired.
For the Pasta Salad:
- Cook the penne according to the package directions.
- Drain the pasta and add a little oil. Toss to coat the pasta in the oil and set it aside to cool.
- Once the pasta has cooled, transfer it to a large bowl and add the bell pepper, 2/3 cup of the pesto, arugula, pine nuts, and feta cheese.
- Toss the salad until combined. Serve the salad at room temperature or chill it in the fridge.
Notes
Recipe from Eat More Plants.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
Keywords: arugula pesto, pesto pasta salad, summer dishes, easy dishes, easy pasta, easy arugula pasta salad