Pesto Pasta Salad with Sun-Dried Tomato, Arugula & Fresh Mozzarella
This was the side-dish my mother-in law made for Easter dinner, and my favorite. Freshly homemade pasta was mixed with basil pesto, sun-dried tomato, arugula and chunks of fresh mozzarella cheese. It was so delicious and flavorful. Here it is...
Yield
12 servingsPrep
10 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
spaghetti
or homemade noodles |
|
| ⅓ | cup |
basil pesto
basil, or as needed |
*
|
| ½ | cup |
sundried tomatoes
chopped |
|
| ⅔ | cup |
mozzarella cheese
prefer fresh, cubed |
*
|
| 4 | cups |
arugula (roquette)
baby |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
spaghetti
or homemade noodles |
|
| 79 | ml |
basil pesto
basil, or as needed |
*
|
| 118 | ml |
sundried tomatoes
chopped |
|
| 158 | ml |
mozzarella cheese
prefer fresh, cubed |
*
|
| 946 | ml |
arugula (roquette)
baby |
|
Directions
Cook the pasta according to the direction on the package.
Meanwhile get all the ingredients ready, mix well together in a large bowl.
When the pasta is cooked, drain well and stir into the large bowl with all the other ingredients mixture.
Stir well until the pasta is well coated and well mixed.
Divide among the serving plates and serve.
