Description
A bright, peppery pasta salad featuring tender pasta, fresh arugula, creamy mozzarella, sweet bell pepper, and fragrant pesto. Perfect for potlucks or warm-weather lunches.
Ingredients
- 8 oz (about 225 g) pasta (fusilli, penne, or farfalle recommended)
- 2 cups arugula (packed)
- 1 cup mozzarella balls (bocconcini), halved or torn
- 1 bell pepper (red or yellow), seeded and diced
- 1/2 cup pesto (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil (optional; for drizzling or to loosen pesto)
- Parmesan cheese, grated (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8–12 minutes).
- Reserve 1/4 cup of the pasta cooking water, then drain the pasta. If making a chilled salad, rinse the pasta briefly under cold water or plunge into an ice bath to stop cooking. Drain thoroughly.
- Place the warm or cooled pasta in a large mixing bowl. Add the pesto and toss until the pasta is evenly coated. If the pesto is thick, add a tablespoon or two of reserved pasta water or olive oil to loosen it.
- Add the arugula, mozzarella, and diced bell pepper. Toss gently to combine; be careful not to bruise the arugula.
- Taste and season with salt and pepper. If desired, drizzle a little olive oil and grate Parmesan over the top.
- Serve immediately at room temperature, or cover and chill for at least 30 minutes to meld flavors. Serve chilled or at room temperature.
Notes
This pasta salad is flexible; toss while warm for better pesto absorption, or chill for a firm salad. Works as a main, side, or potluck contribution.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean