These days I’m definitely in a summer mood. The only things I can think about are the sea and beaches and I don’t have a lot of time to spend in the kitchen. But I still want to eat delicious food. I do have cravings for light meals, fresh veggies and fruits. One of my favorite light meals is pesto pasta salad. This pesto pasta salad recipe is easy and one of my favorite Italian dishes! Pasta salad is a perfect dish with so many variations. It provides endless possibilities for new flavor combinations and ingredients. You can use fresh or roasted veggies, cheese, meat or anything you like. Also you can use any pasta you want, noodles, penne, tortellini … Pasta salad is easy to transport and easy to enjoy. For me, this is by far the best ever pasta salad, with ripe tomatoes, salty feta, crunchy cucumber, olives and peppery arugula pesto. It is the perfect summer light dish to any potluck, bbq or picnic. Homemade arugula pesto adds delicious flavor to the dish and it’s so easy to prepare. You just need to toast the almonds and wash arugula. With toasted almonds pesto will be more flavorful. Place all ingrediets in a blender and blend until smooth. Toss warm pasta with the pesto so it will absorb more flavor. Crunchy fresh veggies, peppery arugula pesto and salty feta give this pasta salad its unique texture and flavor. Pesto pasta salad 2014-07-16 14:01:44 Serves 4 This is by far the best ever pasta salad, with ripe tomatoes, salty feta, crunchy cucumber, olives and peppery arugula pesto Write a review Save Recipe Print Prep Time 15 min Cook Time 15 min Total Time 30 min Prep Time 15 min Cook Time 15 min Total Time 30 min For arugula pesto 1 ounces arugula 1 garlic clove ¼ cup almonds ¼ cup grated Parmesan ¼ cup extra olive oil The rest of ingredients 8 oz tortellini with cheese filling 4 oz feta cheese, cubed 6 oz cherry tomato, cut in halves or quarters 2 tbsp black olives, pitted 1 medium or 2 smalls cucumbers, chopped To prepare arugula pesto Place the almonds in a pan and toast them over medium heat, stirring occasionally, for 15 minutes. Wash and dry leaves of arugula. Place all ingredients in a blender and mix until smooth. Season with salt to taste. If not using straight away, put the pesto in a jar, cover with a thin film of olive oil and store in the fridge for up to 1 week. To prepare salad Add the tortellini to a large pot of rapidly boiling water and cook them according to package instructions. Reserve 4 tbsp of pasta cooking water . Mix the pesto with cooking water. Drain the tortellini and return them to the pot. Add the pesto mixture and gently toss to coat. Add the tomatoes, feta and olives to the pasta and gently mix. Season to taste and serve immediately. So Good Blog http://www.sogoodblog.com/ SummaryRecipe NamePesto Pasta Salad Published On 2014-07-28Preparation Time 00:15Cook Time 00:15 Total Time 00:30 Average Rating 5 Based on 1 Review(s) The following two tabs change content below.BioLatest Posts Zorica L. Nutella lover, coffee addict and a dreamer in love with photography Latest posts by Zorica L. (see all) Cereal Cookies – add some razzle dazzle to your breakfast routine - January 7, 2015 Breakfast Smoothie – the most nutritious way to begin your day - January 6, 2015 White Bean Salad – a great pantry salad - January 2, 2015 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.