Description
A delicious and festive pasta salad featuring bow-tie pasta, sun-dried tomatoes, Kalamata olives, baby arugula, and mozzarella pearls dressed with pesto and balsamic glaze.
Ingredients
Scale
- 8 ounces Bow-tie Pasta
- 1 cup Sun-dried Tomatoes
- 1/2 cup Kalamata Olives
- 4 cups Baby Arugula
- 1 cup Mozzarella Pearls
- 1/4 cup Balsamic Glaze
- 1/2 cup Pesto
- 1/4 cup Italian Dressing
Instructions
- Begin by boiling the bow-tie pasta according to the package instructions. Drain the pasta in a colander and rinse it under cool water to stop the cooking process; set aside to cool completely.
- In a medium bowl, whisk together the pesto and Italian dressing until they are well combined.
- In a large mixing bowl, combine the sun-dried tomatoes, Kalamata olives, and mozzarella pearls. Add the cooled pasta and gently toss everything together with the prepared dressing until evenly coated.
- Gently fold in the baby arugula, ensuring it’s well incorporated. Drizzle with balsamic glaze just before serving.
Notes
- Any type of pasta shape can be used, but bow ties are festive.
- For the best taste, use sun-dried tomatoes packed in oil.
- Baby arugula can be substituted with spinach or kale.
- Halved small mozzarella balls can also be used.
- Homemade balsamic glaze and pesto are preferable, but store-bought can be used if needed.
- Use your favorite bottled version or homemade Italian dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg