In our house, pasta salad is a summertime staple. It's such an easy recipe to make ahead of time to enjoy throughout the week that really gets better the longer it sits in the fridge. This is another great dish to bring to a potluck summer picnic that you can make the night before to save some time and stress the day of. This is one of my favorite versions of pasta salad, and is basically everything I love about a caprese salad but morphed into a pasta dish. Soooo yum. Full recipe in the caption!
Ingredients:
1 lb short pasta noodles, I used the shape called Trottole
8 oz fresh mozzarella, cubed
1 pint cherry tomatoes, halved
1 C chopped marinated artichoke hearts
1/2 C fresh basil, sliced into ribbons
1 large handful fresh arugula, roughly chopped
1/4-1/2 C prepared pesto
Directions:
Cook pasta according to box instructions. Drain water and let noodles cool (you can rinse them with cold water or place them in the fridge to expedite this process). Add chilled noodles to a large bowl. Add remaining ingredients, stir and serve!
Comentarios