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Pesto Pasta Salad with Sun-Dried Tomato, Arugula and Fresh Mozzarella

 
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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

servings

Prep

10

min

Cook

10

min

Ready

25

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 pounds spaghetti
or homemade noodles
cup basil pesto
basil, or as needed
*
½ cup sundried tomatoes
chopped
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.

 

* not incl. in nutrient facts

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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?

 

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