Appetizer

Italian Pasta Salad with Pesto and Arugula

Name: Italian Pasta Salad with Pesto and Arugula
Total time: 25 min
Yield: 2
Ingredients: 100 g Fusilli; 25 g Pesto; 20 g Arugula; 50 g Cherry tomatoes; 50 g Mozzarella; 0.75 tbsp Olive oil; 15 g Parmesan; 20 g Black olives; 10 g Pine nuts; 1 EL Lemon juice

Prep time

25 min

Portions

Difficulty

Easy

380

kcal

Nutrition · Per portion

Carbs

39 g

Protein

12.8 g

Fat

18.6 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

Italienischer Nudelsalat mit Pesto und Rucola

KI-generiert

Ingredients

For 2 portions

Fusilli
100 g
PestoOr: basil pesto, tomato pesto, vegan pesto
25 g
Arugula
20 g
Cherry tomatoes
50 g
MozzarellaOr: buffalo mozzarella, vegan mozzarella
50 g
Olive oil
¾ tbsp
ParmesanOr: pecorino, vegan parmesan
15 g
Black olives
20 g
Pine nutsOr: walnuts, almonds
10 g
Lemon juice
1 EL

Method

Step by step

1
Cook pasta al dente in salted water, drain and let cool.
2
Halve cherry tomatoes.
3
Cube mozzarella.
4
Whisk pesto with olive oil and lemon juice.
5
Mix cooled pasta with pesto.
6
Fold in tomatoes, mozzarella, olives and arugula.
7
Adjust with salt and pepper.
8
Serve sprinkled with Parmesan and pine nuts.

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Appetizer

Italian Pasta Salad with Pesto and Arugula

For 2 portions

Step by step

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