8 ounces rotini pasta (preferably whole grain)
½ cup sun dried tomatoes in Olive Oil, drained and chopped
1 cup marinated artichokes and liquid
2 tablespoon olive oil (from the sun dried tomatoes)
8 ounces mozzarella balls, halved
2 cups fresh arugula
½ cup pitted olives, whole
salt and pepper to taste
2 large bunches of fresh basil, no stems
1 cup extra virgin olive oil
4 garlic cloves
¼ cup pine nuts
¼ cup freshly grated Parmigiano Reggiano
aalt and pepper to taste
- Cook the rotini pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool on an baking sheet with a tablespoon of the reserved sun dried tomato olive oil.
- In a small bowl, prepare the basil pesto by combining the garlic cloves and olive oil then pulse to create a puree. Next, add in fresh basil, pine nuts, Parmesan, salt, and pepper. Blend the ingredients together using a food processor or blender until a smooth pesto sauce forms. Set the pesto aside.
- In a large mixing bowl, combine the cooked rotini pasta, sun dried tomatoes, marinated artichokes (including the liquid), olive oil from the sun dried tomatoes, mozzarella balls, basil pesto, and pitted olives. Mix everything together until well combined.
- Add the fresh arugula to the pasta salad and toss until all the ingredients are coated evenly with the pesto sauce. Adjust the amount of pesto based on your preference for ﬂavor.
- Season the pasta salad with salt and pepper to taste. Remember that the sun dried tomatoes, marinated artichokes, and olives may already contain some salt, so adjust accordingly.
- Allow the pasta salad to chill in the refrigerator for at least 30 minutes to allow the ﬂavors to meld together.
- Serve the pasta salad chilled as a refreshing and ﬂavorful side dish or as a light main course.
Recipe and photo courtesy Chef Boragno for Mooney Farms.
Total Fat:54 g
Saturated Fat: 12g
Total Sugars:2 g (Added Sugar: 0g)