Pesto Radiatori Salad with Sun-Dried Tomatoes and Arugula

Ingredients

- 12 oz Radiatori pasta
- 1/2 cup pesto
- 1/4 cup mayonnaise
- 1/2 cup sun-dried tomatoes, julienned
- 2 cups baby arugula
- 1 tsp salt
- 1/2 tsp freshly ground black pepper

Instructions

1. Prepare the Pasta
- In a large saucepan, bring water to a rolling boil. Add 1 teaspoon of salt.
- Add 12 oz of Radiatori pasta to the boiling water. Cook for about 8-10 minutes, stirring occasionally, until al dente.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process. Drain well and let it cool.

2. Mix the Pesto and Mayonnaise
- In a large mixing bowl, combine 1/2 cup of pesto with 1/4 cup of mayonnaise. Stir thoroughly until well-blended.

3. Combine Ingredients
- Add the cooled pasta to the pesto-mayo mixture. Toss gently to coat the pasta evenly.
- Add 1/2 cup of julienned sun-dried tomatoes to the bowl and blend them with the pasta mixture.
- Fold in 2 cups of baby arugula, ensuring the greens are distributed throughout the pasta.

4. Season to Taste
- Add 1/2 tsp of freshly ground black pepper and adjust salt according to taste if needed. Mix gently until all ingredients are well combined.

5. Chill and Serve
- Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature, and enjoy your gourmet pasta salad!

Preparation & Cooking Times

- PT25M
- 25 minutes

Total Time

- PT40M
- 40 minutes

Type of Dish

- Lunch

Keywords

- Gourmet pasta salad
- Quick lunch recipe
- Pesto pasta
- Vegetarian lunch
- Radiatori recipe
- Arugula salad
- Sun-dried tomato pasta
- Italian-inspired salad
- Easy lunch ideas
- Cold pasta salad

Recipe Yield

- Feeds 4 adults

Calories

- 1,480 calories for the entire dish

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