Berry Pesto Pasta Salad
Berry Pesto Pasta Salad is the perfect side dish for summer! Strawberries, blackberries, arugula and mini mozzarella balls and pasta tossed in an easy pesto dressing.
Servings: 6 servings
Ingredients
- 12 ounces Delallo Shellbow Pasta
- 3 cups baby arugula
- 1 cup diced strawberries
- 1 cup blackberries
- 1/2 cup mini fresh mozzarella balls
- 1 tablespoon chopped fresh basil
- Kosher salt and fresh ground black pepper to taste
- [ 3 - 4 tablespoons Delallo Simply Pesto Traditional Basil ]
- 2 tablespoons champagne vinegar
- 1 teaspoon honey or maple syrup
- Balsamic glaze to drizzle on top of the salad optional, but recommended
Instructions
- Cook the pasta according to package instructions. Drain and cool the pasta to room temperature or rinse under cold water if you are in a hurry. Add to a large serving bowl.
- Add the arugula, basil, strawberries, blackberries and mini mozzarella balls to the pasta.
- In a small bowl whisk together the pesto, vinegar, and honey then pour it onto the pasta salad. Stir everything together until it’s coated in the pesto dressing.
- Taste for seasoning and add salt and pepper as needed. If the salad looks dry, add an extra tablespoon of pesto. Just before serving top the pasta salad with balsamic glaze.
Video
Notes
The pasta salad is best served the day it is made to prevent the berries from getting soft and the arugula from wilting.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 52g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 177mg | Fiber: 6g | Sugar: 6g