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Creamy Garlic & Sun-Dried Tomato Pesto Pasta Salad
A refreshing and flavorful cold pasta salad with a creamy garlic and sun-dried tomato pesto, tossed with fresh mozzarella balls and peppery arugula. Perfect for a light lunch or side dish.
Prep Time
15 minutes
Total Time
27 minutes
Calories
850 kcal
Difficulty
Easy
Equipment
4 items
Cost
£3.71/serving
Ingredients
Servings
4
1lbPasta(Penne, rotini, or farfalle work well)
£1.20
0.5cupSun-dried tomatoes(Oil-packed, drained)
£2.00
4clovesGarlic(Minced)
£0.30
0.5cupFresh basil leaves(Packed)
£1.50
0.3cupPine nuts(Toasted (optional))
£2.50
0.3cupParmesan cheese(Grated)
£1.75
0.3cupHeavy cream
£0.60
0.3cupOlive oil(Extra virgin)
£0.75
1tablespoonLemon juice(Freshly squeezed)
£0.15
To tasteSalt
0To tasteBlack pepper(Freshly ground)
08ozFresh mozzarella balls (Bocconcini)(Drained)
£2.80
5ozArugula(Baby arugula)
£1.30
Total Cost
£14.85
£3.71 per serving
Instructions
- 1.Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- 2.While pasta is cooking, prepare the pesto. In a food processor or blender, combine sun-dried tomatoes, garlic, basil, pine nuts, and Parmesan cheese.
- 3.With the food processor running, slowly drizzle in olive oil until a smooth paste forms.
- 4.Stir in heavy cream and lemon juice. Season with salt and pepper to taste.
- 5.In a large mixing bowl, combine the cooked and cooled pasta, sun-dried tomato pesto, mozzarella balls, and arugula.
- 6.Toss gently to combine, ensuring the pasta is evenly coated with the pesto.
- 7.Refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
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My Notes
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Nutrition Information
Nutrition per serving (340g)
850 kcal / 3556 kJ
Carbs
60g
23% of RDA
Fat
55g
79% of RDA
Protein
32g
64% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
8 g
9% of RDA
Sodium
500 mg
22% of RDA
Saturated Fat
20 g
100% of RDA
Chef's Tips
Toast the pine nuts for a richer, nuttier flavor.
If the pesto is too thick, add a little more olive oil or heavy cream to thin it out.
Add a pinch of red pepper flakes for a little heat.
For a vegan option, use nutritional yeast in place of Parmesan cheese and plant-based cream.
Cooking Equipment
Large pot
Colander
Food processor or blender
Large mixing bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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