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+ servings

Pasta Salad with Sun-Dried Tomatoes

Julia SchmittJulia Schmitt
An easy recipe for caprese pasta salad with sun-dried and fresh tomatoes, arugula, mozzarella and a quick and healthy homemade tomato and basil pesto. This salad is perfect as a side dish for barbeques, on the side of pan-fried fish, tofu or meat or even served as a main dish.
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Vorbereitung 25 Minuten
Zubereitung 15 Minuten
Gesamtzeit 40 Minuten
Gericht Main Course, Side Dish
Küche international, Italian
Portionen 2 Portionen
Kalorien 416 kcal

Kochutensilien

  • 1 ovenproof dish
  • 1 pot or saucepan
  • 1 large mixing or salad bowl
  • 1 food processor or emergency blender

Zutaten
  

Tomato Basil Pesto

  • 2 medium-sized vine tomatoes
  • 1 bulb of garlic
  • 1 to 2 teaspoon olive oil
  • 20 g sun-dried tomatoes (~⅓ cup)
  • 1 handful fresh basil
  • 1 handful fresh arugula salad
  • 15 g parmesan cheese * (0.6 oz)

Pasta Salad

  • 100 g uncooked, short cut whole wheat pasta ** (~3.5 oz)
  • 250 g fresh cherry tomatoes (~3.5 oz)
  • 30 g sun-dried tomatoes (~½ cup)
  • 100 g fresh aruglua (~3.5 oz)
  • 120 g fat-reduced mozzarella balls (4.5 oz)
  • fresh basil leaves

Anleitungen
 

Preparations

  • Preheat the oven to 200°C or 400°F, wash the tomatoes, cut them in half and place them cut-side up in an oven-proof dish. Cut off the head of one garlic bulb, drizzle it with oil and rub it with your hands. Wrap the garlic bulb in tin foil and place it in oven alongside with the tomatoes for about 20 minutes.

Pasta Salad

  • Retrieve the tomatoes and garlic from the oven, set them aside to cool. Cook the pasta according to the package directions until al dente.
  • Thoroughly wash the arugula, drain, and place it in a large bowl. Rinse the tomatoes, drain the mozzarella balls, cut both in half and add them to the arugula. Chop the dried tomatoes into small pieces and add them to the bowl as well.
  • Drain the pasta, rinse it with cold water and let cool briefly.

Pesto

  • Peel off the skin from the cooled tomatoes and put the pulp in a food processor or tall container. Unwrap the garlic, add two cloves to the tomatoes. Chop the parmesan and add it together with the remaining ingredients. Then blend it until you have a smooth pesto.

Serve

  • Add the pasta and pesto dressing to the remaining pasta ingredients and toss it well. Garnish with a few fresh basil leaves and serve it.

Notizen

*Pecorino can be used instead of Parmesan.
**Use protein pasta, such as red lentil, chickpea, or pea pasta instead of whole wheat pasta for some extra proteins.
Nutritional values per serving:
  • calories: 416 kcal
  • fat: 12 g
  • carbohydrates: 46 g
  • protein: 26 g

Nährwerte

Calories: 416kcal
Keyword caprese pasta salad recipe, healthy pasta salad, Pasta Salad, tomato basil pesto
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