Easy and fun arugula pesto pasta salad
There are endless variations of pesto: basil, arugula, spinach, kale, cilantro… The pine nuts can be replaced with some walnuts, hazelnuts, macadamia or almonds.
A healthier way of adding tons of flavor to your pasta, potatoes, raw veggies, rice salad, toasts, I mean the possibilities are endless.
Ingredients
- For the pesto:
- 5 cups of arugula leaves
- 1 cup of basil leaves
- 3 cloves of garlic peeled
- 6 tablespoons of pine nuts
- 10 tablespoons of olive oil
- 1/3 cup grated Parmesan cheese
- 1 pinch of salt
- For the pasta:
- Makes 2 to 4 servings
- 1 cup Israeli couscous
- 6 cups 1.5 L water
- 2 tablespoons salt
- Olive oil a drizzle
- Cherry tomatoes halved
- Mozzarella bites optional
- Olives optional
- Salt and pepper to taste
Instructions
- For the pesto:
- Wash the arugula, pat it dry and place it in the blender jar. Wash the basil leaves and add them to the blender. Peel the cloves of garlic and add them. Add pine nuts, olive oil, grated Parmesan cheese and a pinch of salt.
- Mix this at maximum speed for a couple of minutes.
- For the pasta:
- Fill a small saucepan with roughly 6 cups (1.5 L) of water and bring it to a boil over high heat. Sprinkle he salt into the water and drizzle in the oil. Let it the water simmer for another minute or so afterward. After adding the couscous, reduce the heat to medium-low and cover the saucepan. Let it simmer for about 8 minutes.
- Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time. Pour the contents of the saucepan through a fine mesh colander. Gently shake the colander back and forth to shake the excess water off the cooked couscous.
- Let it cool and then mix with the pesto and desired veggies. Serve warm or cold.
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7 thoughts on “Easy and fun arugula pesto pasta salad”
I am imagining how peppery and delicious this is. I am a huge Israeli Couscous fan and this would make me very happy indeed! 🙂
I adore pesto and it’s such a great way to use up odds and ends in the fridge! I put it on everything from pasta to eggs to sandwiches. Love that you paired it with Israeli couscous. I could make a meat out of this salad alone, but I bet it would be awesome with fish or chicken too 🙂 Have a wonderful week!
Oh Dawn it was really good! smooth and pepper-y
Thanks for the quick and easy side-dish that can even sub as the star. It has all the required elements. The leftovers are perfect for lunch and taste better with age.
Thank you Alma for stopping by!
Another beautiful salad, and I like everything about it – use of arugula pesto and Israeli couscous. That’s the perfect combo of flavors!
Thank you Ben! you are a sweetie!