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5 from 3 votes

Pistachio Pesto Pasta Salad

This Pistachio Pesto Pasta Salad is the perfect make-ahead dish for summer gatherings, and tastes SO fresh and delicious.  Feel free to customize with your favorite greens or veggies.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: make ahead, pasta, vegetarian
Servings: 6 -8 servings

Ingredients

  • 1 pound uncooked pasta (I used rotini)
  • 2-3 cups cooked vegetables (I used sautéed asparagus see below*)
  • 2 large handfuls fresh baby arugula
  • 1 ball fresh mozzarella cheese diced
  • 1 batch pistachio pesto (or traditional pesto)

Instructions

  • Cook pasta in a large stockpot of generously-salted water al dente, according to package instructions.  Drain the pasta in a strainer, then rinse with cold water until it is completely chilled.
  • Combine pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl.  Toss until evenly combined.
  • Serve immediately, or refrigerate in a sealed container for up to 3 days.

Notes

*Ideas for cooked veggies: Really, just about any sautéed, roasted, or fresh (if they don't need to be cooked) veggies would work with this recipe.  I used sautéed asparagus -- basically a pound of asparagus cut into bite-sized pieces (ends trimmed), sautéed over medium-high heat with 1 tablespoon olive oil, salt and pepper until crisp-tender, about 4-5 minutes.  But some other delicious ideas could include (or a combination of the following):
  • broccoli
  • Brussels sprouts
  • cauliflower
  • cherry tomatoes (fresh or roasted)
  • eggplant
  • onions
  • red bell peppers
  • zucchini