Description
A satisfying and fresh pasta salad made with creamy pesto, mayonnaise, and buttermilk, perfect for lazy weeknights.
Ingredients
Scale
- 1 1/2 cups homemade or store-bought pesto
- 1 cup mayonnaise
- 1/2 cup buttermilk, or as needed
- 8 ounces orecchiette pasta, cooked to al dente
- 1 (15 ounce) can cannelloni beans, rinsed and drained
- 2 cups baby arugula
- ¼ cup pine nuts, toasted
- 1 cup sun-dried tomatoes, chopped
- 1 1/2 cups mozzarella pearls
- 2 ounces Parmesan cheese, shaved
Instructions
- Cook the orecchiette pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Whisk together the pesto, mayonnaise, and buttermilk in a large bowl until smooth and creamy.
- Add the cooled pasta to the bowl and mix to coat the pasta evenly with the dressing.
- Fold in the cannelloni beans, baby arugula, pine nuts, sun-dried tomatoes, mozzarella pearls, and Parmesan cheese until evenly distributed.
- Taste and adjust seasoning if needed before serving. Chill in the fridge for at least 30 minutes to allow the flavors to meld.
Notes
Serve cold or at room temperature. For varied tastes, consider substituting ingredients as suggested.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg