Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Saturday, July 14, 2012

Basil Arugula Pesto Pasta Salad

WOW! The heat is on! I am really enjoying this hot weather! This is what I call summer! And, summer is all about bar be cuing! With pretty much anything I bar be cue, I make a fabulous pasta salad to go along as everyone who knows me knows I am all about pasta! So, try this recipe for pesto pasta salad - it's so good! It also keeps in the fridge for up to four days so you can enjoy it over and over again! Enjoy!


1 large bunch fresh basil
1 bunch arugula leaves
1/4 cup or so toasted pine nuts
1/2 cup or so grated parmesan cheese
1 garlic clove
juice of 1/2 lemon
Olive oil
salt and pepper
1 box of farfalle pasta, cooked and cooled
1/2 red onion, diced
1 large garlic clove, grated
1 large bell pepper, red, diced
1 small container grape tomatoes
1 bunch asparagus, blanched, and chopped to 1" pieces

In a food processor, process the basil leaves, arugula, pine nuts, parmesan cheese, lemon juice and garlic clove. Add enough olive oil to form a loose paste. Put the mixture in the bottom of a large bowl.
Add the rest of the ingredients and toss together with pesto. Serve at room temperature, or place in the fridge and use up within 4 days:)

I love this salad so very much - I hope you do too!
Cheers to all

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