Italian Pasta Salad
Pasta Salad with Arugula, Fusilli and Pesto
Servings: 4
Adjust servings here:
Equipment
- pot
- Mixing bowl
Ingredients
- 250 grams fusilli pasta or penne
- 50 grams arugula aka rocket salat
- 5 tsp pesto
- 2 tomatoes
- ½ cucumber
- 10 black olives
- 100 grams feta cheese or mini mozzarella
- salt & pepper
OPTIONAL
- 3 tbsp pumpkin seeds
Instructions
- Boil water, add the pasta once the water boils. Add salt and follow the cooking time on the package.
- Cool the cooked pasta with cold water by either adding it to a bowl or keeping it in a colander under the running tap water.
- Add the cold pasta to a bowl and mix in the pesto with a spoon.
- Cut the cucumber into half moons or quarter moons.
- Cut the tomato, remove the seeds and slice it into small strips.
- Slice the olives and add all ingredients to the bowl. Mix well.
- Add the arugula and mix again.
- Chop or crumble the feta cheese, then add it along with a bit of salt and pepper. Mix everything together.
Notes
This recipe is perfect for a picnic or a grill party. I usually bring the arugula in a separate bowl or bag and add it just a few minutes before serving, as you don’t want it to get too soggy.
I have used feta cheese for this recipe but often make it with mini mozzarella as well. Both are great combinations with the other ingredients. You can crumble feta cheese by pressing it between your fingertips.
Sometimes, I add a few spoons of pumpkin seeds for garnish and a bit of crunch.
Enjoy!
