Pasta Salad with Arugula Pesto, Roasted Zucchini and Cherry Tomatoes
A pasta salad with arugula pesto, roasted zucchini and cherry tomatoes that is easy to prepare ahead. It tastes just as good cold from the fridge as it does slightly warmed.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 400 g Fusilli
- 2 pc Zucchini
- 250 g Cherry tomatoes
- 150 g Mozzarella pearls
- 60 g Arugula
- 50 g Parmesan, freshly grated
- 30 g Pine nuts
- 1 pc Garlic clove
- 1 pc Lemon, juice and zest
- 6 tbsp Olive oil
- Salt
- Pepper
Method
- Preheat the oven to 220 °C top and bottom heat and salt the water for the pasta and bring it to a boil.
- Wash the zucchini, cut into slices or half-moons about 1 cm thick, toss with 2 tbsp olive oil, salt and pepper, and spread on a baking sheet.
- Roast the zucchini in the oven for about 15 to 20 minutes until golden brown, turning once, then let them cool.
- Toast the pine nuts without fat in a pan until golden yellow, stirring constantly until they smell fragrant; then transfer to a plate.
- Cook the fusilli according to the package directions until al dente, drain, rinse with cold water and let drain well.
- For the pesto, finely blend the arugula, Parmesan, garlic, half of the pine nuts, 3 tbsp olive oil and the lemon juice in a blender or with an immersion blender, and season with salt and pepper.
- Halve the cherry tomatoes and drain the mozzarella pearls.
- Toss the pasta with the pesto in a large bowl, fold in the roasted zucchini, tomatoes and mozzarella, and season with lemon zest, salt and pepper.
- Divide the salad among four containers, sprinkle with the remaining pine nuts and store covered in the fridge for up to three days.