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A perfect accompaniment to your summer barbecue, this vibrant pasta salad features ruffle-edged mafalda pasta tossed with juicy tomatoes, balsamic onions, olives, and arugula—all coated with our delicious basil pesto.
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Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta to the pot. Cook, stirring occasionally, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly.
Meanwhile, wash and dry the fresh produce. Halve the tomatoes; place in a large bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Pit and roughly chop the olives. Roughly chop the onions. Roughly chop the peppers. To the bowl of seasoned tomatoes, add the chopped olives, chopped onions, and chopped peppers; stir to combine.
To the bowl of seasoned vegetables, add the cooked pasta, pesto, arugula, and half the cheese; stir to combine. Taste, then season with salt and pepper if desired. Serve the pasta salad garnished with the remaining cheese. Enjoy!
Tips from Home Chefs