What’s a BBQ without pasta salad? It’s like a child’s birthday without cake. It’s possible, but no one will keep the event in good memory ;P Of course, this is a little exaggerated, but pasta salad has always been part of a BBQ in our family. When it comes to preparing pasta salad, there are two ways to do it – the »purists« use a simple vinaigrette with oil and vinegar – the »others« prefer a salad dressing with mayonnaise. Loads of mayonnaise sometimes ;P I like both, but how about a third option? This Italian Pasta Salad with Arugula Pesto is something different… very delicious! Worth trying something new ;)
Everyone likes different things – especially when it comes to food. I know quite a few people that are very picky when it comes to things they eat ;P But that’s ok. Not everyone has to like the same stuff. If you are posting recipes online like me (on the other hand) you can get into hot waters for posting something people don’t like. It seems I recently pissed off an entire region of Europe with my Tortellini Pasta Salad. Twitter was quite offended. Unfortunately, you can’t always please everyone ;P
Well. Pasta salad and potato salad are good examples of stuff people like or hate depending on how you prepare them. Both can be made with oil and vinegar – or you use mayonnaise for the dressing. I like it both ways because my family never insisted on making potato or pasta salad only one way. In other families, however, there is only ONE WAY to do it right. And that sometimes turns into something that defines the preparation stuff like that for generations ;P
Habits are hard to break. We are all creatures of habit – that’s what they say, right? ;P
Anyway. If you like to try something new, you will surely enjoy this pasta salad with pesto. It is quickly made and really tasty. If you use some colorful pasta this salad will turn into an eye-catcher immediately. Regular pasta is fine as well ;) Just use your favorite pasta – Spirelli are great for pasta salad, as well as Farfalle – both have a lot of surfaces the dressing can stick on ;) Simple penne noodles are also fine. Use whatever you have in your cabinets…
The recipe for the Arugula Pesto can be found on the blog as well. If you got a blender it’s done in no time. Really easy to make. If you don’t want to do the extra work you can use store-bought pesto, of course. The homemade version is better though… I guess you knew that already ;P
If you want to try more salads I prepare, you can also check out the two candidates here below. Another (delicious) Pasta Salad and a Roasted Chickpea Salad with Feta. Both are family favorites and great if you want something that can be prepared in advance for a BBQ, for example.
INGREDIENTS / ZUTATEN
(4 servings)
11 oz. (300g) pasta (e.g. Fusilli)
2-3 tbsp. arugula pesto
7 oz. (200g) cherry tomatoes, halved
2 spring onions, in rings
7 oz. (200g) mini mozzarella
1 handful of arugula
salt, pepper
some (good) olive oil
some toasted pine nuts (optional)
some Parmesan, shaved (optional)
(4 Portionen)
300g Nudeln (z.B. Fusilli/Spirelli)
2-3 EL Rucola Pesto
200g Datteltomaten (oder Kirschtomaten), halbiert
2 Frühlingszwiebeln, in Ringen
200g Mini Mozzarella
1 Handvoll Rucola
Salz, Pfeffer
etwas Olivenöl
geröstete Pinienkerne (optional)
etwas Parmesan, gehobelt (optional)
DIRECTIONS / ZUBEREITUNG
1. Bring a large pot with salted water to a boil and cook the pasta until »al dente« – in my case that took about 9 minutes. Drain the cooked pasta and reserve some of the pasta water. Add the drained pasta to a large bowl and mix with the arugula pesto while still warm. Add a bit of the pasta water as well and mix in so the pesto sticks nicely to the pasta and is distributed evenly. Set aside.
2. While the pasta is cooling down, wash and dry the tomatoes and cut them in half. Clean the spring onion and cut into fine rings. Add together with the mini mozzarella balls to the bowl and mix everything. Wash and dry the arugula, cut larger leaves in half, and add to the bowl as well. Season the salad with salt and pepper (if needed) and drizzle some olive oil on top if you like. You can also sprinkle some toasted pine nuts over the salad and add some Parmesan shavings for decorations before serving.
Tip: You can prepare the salad in advance if you like. Although – I recommend adding the arugula only right before serving. If you add it right away and let the salad sit for a while the arugula will wilt.
1. Einen großen Topf mit Salzwasser zum Kochen bringen und die Nudeln darin »al dente« kochen – in meinem Fall waren das etwa 9 Minuten. Die fertigen Nudeln abgießen und dabei etwas Nudelwasser auffangen. Die Nudeln in eine Salatschüssel geben und noch warm mit dem Pesto vermischen. Etwas Nudelwasser zu den Nudeln dazugeben und alles vermengen, damit sich das Pesto schön gleichmäßig verteilt. Zur Seite stellen.
2. Während die Nudeln etwas abkühlen, die Tomaten waschen, trocknen und dann halbieren. Die Frühlingszwiebeln säubern und dann in feine Ringe schneiden. Alles zusammen mit den Mozzarellakugeln zu den Nudeln dazugeben und gut vermengen. Den Rucola waschen und trocknen, größere Blätter halbieren und dann zur Schüssel dazugeben und vermengen. Den Salat mit etwas Salz und Pfeffer würzen und nach Belieben noch etwas Olivenöl darüber träufeln. Wer mag, kann vor dem Servieren noch ein paar geröstete Pinienkerne und etwas gehobelten Parmesan auf den Salat geben.
Tipp: Man kann den Salat ohne Probleme vorbereiten – wenn er etwas länger stehen muss, sollte man den Rucola allerdings erst kurz vor dem Servieren dazugeben, damit er nicht welk wird.
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Here is a version of the recipe you can print easily.
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Italian Pasta Salad with Arugula Pesto
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 00:20
- Yield: 4 1x
- Category: Salad
- Cuisine: Italy
- Diet: Vegetarian
Description
A great salad (not only) for summer: an Italian Pasta Salad with Arugula Pesto. Easy to prepare and really delicious! Great side dish for your next BBQ.
Ingredients
11 oz. (300g) pasta (e.g. Fusilli)
2–3 tbsp. arugula pesto
7 oz. (200g) cherry tomatoes, halved
2 spring onions, in rings
7 oz. (200g) mini mozzarella
1 handful of arugula
salt, pepper
some (good) olive oil
some toasted pine nuts (optional)
some Parmesan, shaved (optional)
Instructions
1. Bring a large pot with salted water to a boil and cook the pasta until »al dente« – in my case that took about 9 minutes. Drain the cooked pasta and reserve some of the pasta water. Add the drained pasta to a large bowl and mix with the arugula pesto while still warm. Add a bit of the pasta water as well and mix in so the pesto sticks nicely to the pasta and is distributed evenly. Set aside.
2. While the pasta is cooling down, wash and dry the tomatoes and cut them in half. Clean the spring onion and cut into fine rings. Add together with the mini mozzarella balls to the bowl and mix everything. Wash and dry the arugula, cut larger leaves in half, and add to the bowl as well. Season the salad with salt and pepper (if needed) and drizzle some olive oil on top if you like. You can also sprinkle some toasted pine nuts over the salad and add some Parmesan shavings for decorations before serving.
Notes
You can prepare the salad in advance if you like. Although – I recommend adding the arugula only right before serving. If you add it right away and let the salad sit for a while the arugula will wilt.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
