As of: March 28, 2024, 1:00 p.m
By: Clara Kistner
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In no time you will have conjured up a simple Italian pasta salad on warm spring days. Here, classic pasta is combined with creamy pesto, tomatoes and mozzarella.
When the temperatures rise again, particularly light pasta variations become very popular. Because the time of hearty casseroles and steaming stews is now over. Instead, digestible dishes with fresh vegetables, but little fat and cream, are required. For example, the creamy spring pasta with broccoli and crispy chicken is convincing.
Pasta salads in all colors and shapes
Whether on sunny spring days or later in midsummer - a colorful pasta salad offers the perfect, light and refreshing alternative to a classic pasta dish with warm sauce. This is also shown by the Greek version with small noodles, colorful vegetables and feta.
A classic pesto pasta salad is made from just six ingredients. Depending on your taste, you can refine it with other ingredients such as olives, dried tomatoes or pine nuts. (Symbolic image) © Westend61/Imago
Here, the traditional types of pasta penne and fusili are replaced with Greek, grain-shaped pasta. Accordingly, you can have fun with your choice of pasta in a pasta salad. For example, a rather unusual pasta salad with tortellini tastes simply delicious.
Download pesto pasta salad recipe
Download the recipe for the simple pesto pasta salad HERE for free and save the recipe or print it out for your own recipe collection.
This pesto pasta salad is really easy to prepare. (Symbolic image) © Westend61/Imago
Ingredients for the colorful pesto pasta salad
For about four servings of pasta salad you will need:
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300 g pasta (e.g. penne or fusili)
200 g cherry tomatoes
125g mozzarella
100 g rocket
100g green pesto
Some fresh basil
Optional: a dash of lemon juice
salt and pepper
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It's so easy to recreate the Italian pasta salad with pesto
First, cook the pasta of your choice in boiling salted water according to the package instructions until al dente.
In the meantime, wash and dry the tomatoes, arugula and basil. Roll up the basil leaves and cut into fine strips.
Halve the cherry tomatoes and the mozzarella balls (alternatively, dice a regular mozzarella ball). Put both in a large salad bowl.
Now drain the cooked pasta. Transfer the pasta to the salad bowl and fold it into the tomatoes and mozzarella together with the green pesto. (The mozzarella will melt slightly because the pasta is still warm. If you want to avoid this, let the pasta cool down a little first.) Finally, stir in the basil strips and the rocket and season everything with salt and pepper, as well as optionally Squeeze of lemon juice, off. Bon appetit!
Tip
: For the Italian pasta salad, you can just as easily choose red pesto or any other pesto. For example, with a pesto rosso you could also add dried tomatoes to the salad.
Download the recipe for free HERE.