Sicilian Pesto Pasta Salad
Category
Pasta
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- ½ cup toasted slivered almonds
- 1 clove garlic, peeled and smashed
- 1 cup packed basil leaves
- 1 pint cherry or grape tomatoes, halved
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
-
½ cup extra virgin olive oil
-
½ cup freshly grated parmesan cheese
-
1 pound caserecce or other short pasta shape
- ½ cup toasted slivered almonds
- 2 cups arugula
- 8 ounces mozzarella pearls, drained
For the pesto:
To assemble:
Instructions
- Bring a large pot of salted water to a boil.
- To make the pesto, place the garlic and almonds in the bowl of a food processor or high powered blender. Pulse together until finely chopped. Add the basil, tomatoes, salt, pepper flakes and pulse again to combine. With the motor running add the oil in a thin stream until combined. Remove the sauce to a large mixing bowl and stir in the parmesan cheese. Set aside.
- Once the water is boiling, add the pasta and cook until al dente according to the package directions. Drain the pasta and add to the mixing bowl with the sauce and stir to combine. Add the almonds, arugula, and mozzarella pearls and stir to incorporate.
- Serve immediately, or at room temperature.
4 comments
Outstanding! Was the hit of Fourth of July and everyone asked for the recipe. It will be an encore for our Feast of the Assumption celebration next week.
This recipe comes together very quickly and is absolutely delicious! I am a household of 2, so I halved the recipe…that was a big mistake! Next time I will make the full recipe so we have more of it to devour! Thank you Giada for another recipe that will be permanently added to our rotation.
Easy and delicious! A keeper!
Thanks for the yummy food