Arugula Pasta Salad

Arugula Pasta Salad is a vibrant and refreshing make-ahead dish that combines the peppery bite of arugula with the satisfying texture of pasta. This pasta salad is a favorite, thanks to its versatility, and delicious taste, and it is perfect for summer.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 10

Resting Time 1 30

Servings people

Calories 664kcal

Author Pina Bresciani

Ingredients

300 grams pasta medium shells, penne, farfalle or similar
1 tbsp extra virgin olive oil
¼ cup basil pesto
¾ cup prosciutto sliced thick and cut into strips
½ cup kalamata olives pitted
½ cup bocconcini cut into quarters
½ cup cherry tomatoes cut into quarters
1.5 cups arugula
¼ cup sunflower seeds
Salt to taste

Instructions

Bring a large pot of water to boil. Once boiling, salt the water, and add the pasta. Cook until al dente.
Drain the pasta and drizzle with olive oil so it doesn’t stick together. Let the pasta cool completely - this step takes at least one hour.
Once pasta is cooled, place it in a large bowl. Add the pesto and stir.
Add the prosciutto, olives, bocconcini, cherry tomatoes, arugula, and toasted sunflower seeds.
Stir once more until combined.
Serve straight away, or keep in the fridge for 1-2 days.

Notes

If serving the pasta salad the day after making, add the arugula just before serving

Nutrition