Description
A vibrant and refreshing Pesto Pasta Salad featuring gluten-free bow-tie pasta tossed with bright basil pesto, sweet peas, corn, toasted pine nuts, and fresh arugula. This chilled pasta salad is perfect for summer meals, potlucks, and light lunches.
Ingredients
Scale
Salad
- 10-12 oz. bow-tie pasta (gluten-free)
- â…” cup green peas (canned or previously frozen)
- â…” cup corn (canned or previously frozen)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
- 2-3 cups arugula
- grated Parmesan cheese (optional)
Dressing
- 1 cup basil pesto (store-bought or homemade)
- â…“ cup pine nuts (toasted)
Instructions
- Cook Pasta: Cook the gluten-free bow-tie pasta according to the package instructions until al dente. Drain the pasta in a colander and rinse under cool running water to stop the cooking process and cool the pasta.
- Toss with Pesto: Once the pasta has cooled to room temperature, place it in a large bowl and add ¾ cup of the prepared basil pesto. Toss thoroughly until the pasta is evenly coated with the pesto sauce.
- Add Vegetables and Seasoning: Add the green peas, corn, salt, and black pepper to the bowl. Toss again until all the ingredients are well combined, creating a balanced flavor throughout the salad.
- Chill the Salad: Cover the bowl and refrigerate the pasta salad for 1-2 hours to allow flavors to meld together and to serve it chilled.
- Finish and Serve: Just before serving, pour in the remaining ¼ cup of pesto and mix in the toasted pine nuts and fresh arugula. Give a gentle toss to combine all elements. Serve with an optional sprinkle of grated Parmesan cheese for added richness.
Notes
- You can use either canned or previously frozen peas and corn; just make sure to drain excess liquid before adding to the salad.
- To toast pine nuts, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning.
- This salad tastes best when properly chilled beforehand but can be served immediately if needed.
- For a vegan version, omit Parmesan cheese or substitute with a vegan cheese alternative.
- Gluten-free pasta makes this recipe suitable for those with gluten sensitivities.
