Pesto Pasta Salad with Sun-Dried Tomato, Arugula and Fresh Mozzarella
184
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...
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 81g (2.9 oz)Amount per Serving
Calories 2874% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 53mg
2%
Total Carbohydrate
19g
19%
Dietary Fiber 3g
11%
Sugars g
Protein
21g
Vitamin A 2%
•
Vitamin C 2%
Calcium 2%
•
Iron 15%
* based on a 2,000 calorie diet
How is this calculated?
