Cold pasta with arugula pesto and cherry tomatoes

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Cold pasta with arugula pesto and cherry tomatoes
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  • Lactose Free
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Recipe by
Diletta Secco

Cold pasta salad with arugula pesto and cherry tomatoes is a classic from Liguria, where they really know how to make summer meals really shine. I mean, the mix of tender pasta with slightly spicy, earthy arugula pesto gives a fresh twist you don’t get from basil alone. And those confit cherry tomatoes—sweet and juicy from a quick run in the air fryer—are like a treat. With hardly any effort. This summer pasta salad gets better after a chill in the fridge, letting the pesto and tomatoes soak into every bite.

Here's the deal: the blend of peppery, sweet, and herby notes makes it perfect for laid-back lunches or a quick dinner when it’s too hot to stand by the stove. Pretty much. In Liguria, folks love light, colorful easy pasta recipes that don’t take much work but taste fantastic. And look, what’s cool about this dish is how versatile it is—great for a picnic at the park, a beach day, or a weeknight when you want something fresh and not too heavy.

As a vegetarian pasta salad, it is a hit with everyone, feeling healthy thanks to all those greens and moist tomatoes. Make it in advance to see how the flavors become balanced, with the pesto’s zippy kick mellowing into the pasta. Many Italian families call it a "salvapranzo"—a lifesaver meal. Really. It brings everyone to the table, especially when the weather’s warm. Which is great, but it’s enjoyed any time of year.

Whether you’re after a quick bite or a dish to share with friends, this cold pasta salad with arugula pesto and sweet cherry tomatoes fits right in. And listen, this dish captures the core of Italian summertime cuisine, emphasizing fresh, light ingredients that are easy to prepare. The combination of flavors provides a satisfying experience, making it a go-to option for various occasions. Whether you're dining alfresco or having a cozy family meal, this salad is sure to please, capturing the carefree spirit of a sunny day in Liguria. Enjoy it with a crisp white wine to complete the meal. For sure.

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INGREDIENTS

Fusilli pasta 11.25 oz (320 g)
Peeled almonds 2 ¾ tbsp (20 g) - toasted
Fine salt to taste
For the arugula pesto
Arugula 5 cups (100 g)
Parmigiano Reggiano PDO cheese 3 oz (85 g) - (to grate)
Peeled almonds ½ cup (70 g)
Garlic 1 clove
Extra virgin olive oil 7 ½ tbsp (100 g)
Fine salt to taste
For the confit cherry tomatoes
Cherry tomatoes 1 cup (150 g)
Brown sugar 1 ½ tsp (6 g)
Oregano to taste - dry
Extra virgin olive oil 0.8 tbsp (12 g)
Fine salt to taste
Preparation

How to prepare Cold pasta with arugula pesto and cherry tomatoes

To prepare the cold pasta with arugula pesto and cherry tomatoes, first cut the cherry tomatoes in half 1 and transfer them to a bowl. Season with oil 2 and salt 3.

Add almost all the brown sugar 4, dried oregano 5, and mix 6.

Place the cherry tomatoes in the air fryer basket with the cut side up, add the remaining brown sugar 7, and cook at 320°F for 10 minutes, then increase the temperature to 360°F and continue cooking for another 10 minutes, or until they are dry and caramelized 8. Meanwhile, cook the pasta in abundant salted boiling water 9.

While the pasta cooks, you can focus on the pesto: in a food processor, combine the arugula 10, almonds 11, and pecorino cheese 12.

Add also the oil 13, garlic 14, and salt 15. Blend until you obtain a homogeneous mixture.

If desired, you can add an ice cube to maintain a bright color 16. Drain the pasta al dente and dress it with the arugula pesto 17, then add the cherry tomatoes 18, being careful to set some aside for plating. Mix well and plate.

Finish with coarsely chopped toasted almonds 19 and the remaining confit cherry tomatoes 20. Your cold pasta with arugula pesto and cherry tomatoes is ready to be enjoyed 21!

Storage

The cold pasta with arugula pesto and cherry tomatoes can be stored in the refrigerator, in a closed container, for up to 2 days.

The arugula pesto can be prepared in advance and stored in the refrigerator in a glass jar, covered with a layer of oil to prevent oxidation.

Tip

If you don't have an air fryer, you can cook the confit cherry tomatoes in a static oven at 250°F for 3 hours.

You can adjust the creaminess of the arugula pesto by adding some pasta cooking water. 

For the translation of some texts, artificial intelligence tools may have been used.
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