Pesto Pasta Salad
Cold pasta is a summertime staple for a good reason. It travels well and it holds up in the fridge for days at a time always ready to be scooped up. The market veggies and bunches of basil showing up in June mix beautifully into a pasta salad. Which makes it the perfect canvas to enjoy them on. I love pairing pasta salad with a simple protein like the Most Versatile Grilled Chicken or some grilled salmon, sausages, or burgers. You can’t go wrong if you keep the seasoning simple! I hope you tweak and adapt this recipe all summer long to suit what you have on hand and bring it along on many a summer adventure.
Ingredients:
Pesto:
2 packed cup basil leaves
1/2 cup olive oil
1 teaspoon salt
2 cloves of garlic
juice from a lemon
1/2 cup freshly grated parmesan
Pasta Salad:
1 12 ounce box pasta, cooked according to package directions (we love fusilli or orecchiette)
1/2 teaspoon salt
4 tablespoons heavy cream
1/4 cup fresh mozarella cut into cubes
1/2 cup cherry or heirloom tomatoes
a handful of arugula, optional!
Directions:
In a high speed blender, put all of the pesto ingredients. Put your cooked and slightly cooled pasta in a big bowl and the salt and heavy cream. Stir to coat. Pour the pesto over top and stir. Add the mozarella, tomatoes, and arugula and toss well. Stores well in the fridge for a few days!
