Christmas Pasta Salad
Bow-tie pasta is tossed with pesto, sun-dried tomatoes, fresh mozzarella, and arugula for a festive, easy-to-make side dish.
Ingredients
- 1 lb bow-tie pasta (farfalle) 450 g
- 3/4 cup basil pesto 180 ml
- 1/2 cup Italian dressing 120 ml
- 1 cup oil-packed sun-dried tomatoes drained and roughly chopped, about 200 g
- 1 cup small mozzarella balls (ciliegine) halved, about 150 g
- 1 cup pitted kalamata olives roughly chopped, about 150 g
- 2 cups fresh baby arugula about 60 g
- Balsamic glaze for drizzling
Instructions
- Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to package directions until al dente.
- Drain the pasta in a colander and immediately rinse with cold water. This stops the cooking process and cools the pasta down. Set aside.
- In a small bowl, whisk together the basil pesto and Italian dressing until well combined.
- In a large serving bowl, add the cooled pasta, chopped sun-dried tomatoes, halved mozzarella balls, and chopped kalamata olives.
- Pour the pesto dressing mixture over the pasta and toss gently to coat everything evenly.
- Just before serving, gently fold in the fresh arugula. Be careful not to overmix, as the arugula can bruise.
- Drizzle a generous amount of balsamic glaze over the top of the salad right before you bring it to the table.
Notes
For the best flavor, let the salad sit for about 20 minutes after tossing to allow the pasta to absorb the dressing.
If making ahead, prepare the salad without the arugula and balsamic glaze. Store in the fridge, then fold in the arugula and drizzle with glaze just before serving.
The pasta will absorb some dressing as it sits. If it seems dry, you can add another splash of Italian dressing to loosen it up.