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This simple Summer Pesto Pasta Salad requires only six ingredients. It is conveniently made using store-bought pesto, saving time and dishes. Packed with juicy cherry tomatoes, creamy mozzarella, toasted pine nuts, and arugula, this cold salad is the ultimate summertime side dish!
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– 8 oz cellentani pasta – 2 tablespoon pine nuts – 8 oz cherry tomatoes halved – 6 oz mozzarella cheese sliced or cubed (depending on size) – ½ cup prepared pesto or homemade – 4 oz baby arugula – For Garnish: fresh basil, shredded parmesan cheese, and crushed red pepper flakes
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Bring a large pot of water to a boil. Once boiling, salt the water. Cook pasta according to package instructions until al dente. Drain the pasta and allow it to cool.
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While the pasta is cooking, toast the pine nuts. In a small skillet over medium-low heat, cook the pine nuts. Stir frequently to avoid burning. Cook until golden brown and fragrant, about 5-7 minutes.
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Transfer the cooked pasta to a large mixing bowl. Gently stir in the cherry tomatoes, sliced mozzarella, and toasted pine nuts.
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Pour the pesto over the pasta and toss to coat. Add the arugula and toss only until incorporated.
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Garnish with fresh basil and shredded parmesan cheese. Serve immediately.
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