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mediterranean pasta salad

Mediterranean pasta salad

Prep Time 20 mins
Total Time 20 mins
Servings 1 big bowl


  • 400 g pasta e.g. penne or farfalle
  • 1 glass dried tomatoes
  • 1 glass capers
  • 1 glass pesto rosso ~0.8 US cup; 200 g
  • 200 g Parmesan ~0.4 oz; coarsley grated
  • 100 g pine nuts ~0.2 oz
  • 1-2 handfull arugula
  • a few fresh tomatoes ~0.5 lb; 9 oz
  • 1 handfull basil


  • Cook pasta al dente. While the pasta is boiling, the rest can be prepared:
  • Dried tomatoes are cut into pieces. Keep the oil from the glass, you can use some of it for the dressing. Also keep the vinegar liquid from the capers for the salad dressing.
  • Pour red pesto in the salad bowl. Because I want to use every last drop from the delicious pesto, I add a part of the vinegar liquid from the capers and a bit of the oil that came with the dried tomatoes to the empty pesto jar and shake it well. (don't forget to cover ;) ...) This comes into the salad bowl as well.
  • Grate coarsely the parmesan. Cut the fresh tomatoes into pieces, chop the basil.
  • When the noodles are done, rinse with cold water and add to the salad bowl, mix with the pesto.
  • Mix all of the ingredients. Possibly add salt and pepper. Add a few capers, pine nuts and basil leaves on top for decoration.