Pesto Pasta Salad with Arugula, Tomatoes & Parmesan

Pesto Pasta Salad

with Arugula, Tomatoes & Parmesan

20 MIN
$15.99 4 Servings
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From the Test Kitchen

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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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Pesto Pasta Salad with Arugula, Tomatoes & Parmesan
Title
  • ¾ lb Mafalda Pasta
  • ⅔ cup Basil Pesto
  • 2 oz Arugula
  • ½ lb Grape Tomatoes
  • 2 oz Sliced Roasted Red Peppers
  • 1 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Castelvetrano Olives
step-by-step
instructions
1 Cook the pasta

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.

2 Prepare the ingredients

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.

3 Make the pasta salad & serve your dish

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

Pesto Pasta Salad

1 Cook the pasta

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.

2 Prepare the ingredients

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.

3 Make the pasta salad & serve your dish

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!

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