Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto
Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto is a colorful Mediterranean-inspired dish featuring penne, mozzarella, olives, and homemade arugula pesto. Perfect for meal prep, picnics, and summer gatherings.
Ingredients
Pasta Salad
- 300 g penne pasta
- 150 g green olives
- 200 g sun-dried tomatoes
- 200 g canned artichokes drained
- 200 g mozzarella balls
- 250 g cherry tomatoes halved
- 2 handfuls fresh arugula
- 30 g pine nuts
- Fresh basil leaves for garnish
Arugula Pesto
- 30 g fresh arugula
- 20 g fresh basil
- 30 g almonds
- 23 g Parmesan cheese grated
- 1 garlic clove
- 60 ml extra-virgin olive oil
- 1½ tablespoons lemon juice
- Pinch of fleur de sel or sea salt
Instructions
- Cook the penne pasta according to the package directions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the pesto by adding the arugula, basil, almonds, Parmesan cheese, garlic, lemon juice, olive oil, and sea salt to a food processor or blender.
- Blend until the mixture reaches a slightly coarse consistency.
- Taste and adjust the seasoning if needed.
- Slice the sun-dried tomatoes into bite-sized pieces and cut the artichokes into chunks.
- Halve the cherry tomatoes.
- In a large serving bowl, combine the cooled pasta, olives, sun-dried tomatoes, artichokes, cherry tomatoes, mozzarella balls, fresh arugula, and pine nuts.
- Pour the homemade arugula pesto over the salad.
- Toss gently until everything is evenly coated.
- Garnish the Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto with fresh basil leaves and serve immediately or chill before serving
Notes
- Kalamata olives can replace green olives.
- Walnuts or cashews make great substitutes for almonds.
- Baby spinach can be used instead of arugula.
- The salad tastes even better after chilling for a few hours.