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Pesto & Arugula Pasta Salad

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Pesto & Arugula Pasta Salad

Marc J. Sievers

There is something so satisfying about making a big batch of really good pasta salad.  It can be so simple, just a few tosses of fresh ingredients while the pasta is hot, and you have an easy and incredibly flavorful dish.  I will admit that pasta salads were not my favorite as a kid—they always seemed to taste bland, and like the refrigerator.  No good!  But I have since solved the flavor challenge.

This recipe actually came about from a recent trip to Hawaii.  Ryan and I were visiting our best friends for a milestone birthday.  But, the day we were flying back to Chicago, they both got stuck at work.  Before we let ourselves out of their apartment to go to the airport, knowing that they were going to be home very late, I wanted to leave them a surprise dinner in their refrigerator!

After a few minutes, I found everything I needed to create a Pesto & Arugula Pasta Salad.  Best of all, it only took 15 minutes and we were out the door and our friends had an easy and delicious dinner waiting for them.  Needless to say, they were very happy to come home after a very long day to a ready-made meal that kept perfectly well!  This is easy summer “cooking”, at its best!


Pesto & Arugula Pasta Salad

Ingredients (serve 4-6)

  • Fusilli – 1 pound, cooked al dente
  • Pesto – 7 ounces, store-bought
  • Grape Tomatoes – 2 pints, halved
  • Parmesan Cheese – 1 cup, Parmigiano-Reggiano recommended
  • Baby Arugula – 2 cups, washed and dried
  • Green Onions – ½ cup, thinly sliced
  • Basil – ⅓ cup, rough chopped, fresh
  • Parsley - ⅓ cup, rough chopped, fresh, Italian Flat-Leaf variety recommended
  • Red Pepper Flakes – ½ teaspoon
  • Lemon Zest – 1 small lemon, zested
  • Sea Salt – 1½ teaspoons
  • Black Pepper – 1 teaspoon, freshly cracked

Directions

  1. After the pasta has been cooked and drained, and while it is hot, place it into a large bowl.
  2. Immediately add all of the ingredients to the hot pasta and toss until evenly mixed.
  3. Serve warm, at room temperature, or cold.

Tip: You can make this in advance and store it in the refrigerator for up to 3 days.  Before you serve it, check to see if it needs more salt, pepper, and even another handful of fresh arugula or basil mixed in.  I have noticed that as food sits in a cold temperature, some of the flavor “disappears”.  After all, who wants bland food?! 

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