Pine Nut and Arugula Pesto Pasta Salad
This Pine Nut and Arugula Pesto Pasta Salad contains four things I love: pine nuts, arugula, pasta, and feta. I think it’s a delightful combination of flavors that almost everyone will enjoy.
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 10, 10 people 1x
- Method: Appetizer, Side Dish
- Cuisine: American
Ingredients
Scale
- 1 pound pasta (I used radiatori.)
- 2 cups arugula (divided)
- 1 cup pinenuts (divided)
- 1/2 cup olive oil
- 1/4 cup chopped fresh basil
- 1/4 grated parmesan
- 2 teaspoons lemon zest (zest of one lemon)
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup crumbled Feta
Instructions
- Begin by placing the pasta in a large pot of salted boiling water. Cook the pasta according to package directions – until al dente. Rinse under cold water.
- Next, prepare the pine nut and arugula pesto. In a food processor, add 1 cup arugula, 1/2 pine nuts, olive oil, basil, parmesan, lemon zest, lemon juice, salt, and pepper. Pulse until smooth.
- In a large bowl, gently toss the cooked pasta with the pesto. Add the remaining arugula and pine nuts and toss with the feta cheese. Add more salt and pepper to taste.
- Note: I recommend serving this pasta salad on the day you make it. However, it’s still delicious the following day. If it seems a little dry at that point, toss it with a splash of olive oil.
Nutrition
- Calories: 397 kcal
- Sugar: 3 g
- Sodium: 405 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 13 mg
Find it online: https://recipenly.com/pine-nut-and-arugula-pesto-pasta-salad/