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Quick Antipasto Pesto Pasta Salad

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A vibrant and flavorful gluten-free pasta salad coated in luscious pesto, featuring cherry tomatoes and bocconcini.

Ingredients

Scale
  • 14 oz spiral gluten-free pasta
  • 1 tbsp salt
  • 2 tbsp pine nuts
  • 2 cups basil leaves
  • 1 garlic clove
  • 3/4 cup parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 7 tbsp olive oil
  • 3 tbsp mayonnaise
  • 10 oz cherry tomatoes
  • 8 oz bocconcini
  • 1 cup arugula leaves
  • 1/2 tsp salt
  • 1 tbsp red wine vinegar
  • Fresh basil leaves

Instructions

  1. Boil a large pot of salted water. Add spiral pasta and cook according to package instructions until al dente.
  2. Toast pine nuts in a dry skillet for 2-3 minutes until golden brown.
  3. Place basil leaves in a food processor. Add garlic clove and pulse until finely chopped. Grate in Parmesan cheese.
  4. Combine olive oil, salt, and pepper in the food processor. Blend until smooth and creamy, scraping down the sides.
  5. In a large bowl, combine the cooked pasta, pine nuts, and pesto mixture.
  6. Fold in cherry tomatoes and bocconcini. Gently mix in arugula and fresh basil leaves.
  7. Drizzle with red wine vinegar and season with salt to taste. Toss everything together until well incorporated.

Equipment

Notes

Always use certified gluten-free ingredients to ensure safe consumption. It’s perfect for meal prep and can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/antipasto-pesto-pasta-salad/