Salads
Italian pasta salad with pesto
This pasta salad is a little fresher and more Mediterranean than the classic mayo version. Pesto, tomatoes and mozzarella ensure that it immediately tastes like summer and a barbecue evening.
Timing
- Preparation: approx. 15 minutes
- Total time: approx. 25 minutes
- Brewing time optional: approx. 15 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 580 kcal
- Protein
- ≈ 20.4 g
- Carbohydrates
- ≈ 70.9 g
- Fat
- ≈ 22.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp olive oil · ≈ 27.3 g
- 250 g cherry tomatoes · ≈ 250 g · Assumed quantity / reference product
- 3 tbsp green pesto · ≈ 45 g
- Arugula · ≈ 30 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g short noodles
- 150g mini mozzarella
- 250 g cherry tomatoes
- 3 tbsp green pesto
- 2 tbsp olive oil
- Arugula
- Salt
- pepper
Instructions
- Cook the pasta and let it cool.
- Halve the tomatoes and drain the mozzarella.
- Mix pesto with olive oil.
- Mix everything with the noodles and season with salt and pepper.
- Finally, fold in some arugula.
