Summer is here…which means hot food is behind us, right? Ehhhh. Probably not. But if it’s too hot for a hot bowl of pasta today, try this pasta salad instead! It’s really adorable. Pesto is the perfect condiment for any summertime side dish or main course, especially if your garden is full of basil and you want to make your own. I don’t have a garden because I have a hard time taking care of myself these days so I bought the store for myself but you get the gist. Just do the noodles. You will love it. I promise.
It feels so nice to feel inspired again in the kitchen. My appetite was so bad during pregnancy and cooking was a struggle. And that means it felt almost impossible to get creative. I’m just not one to fake it. I have to be happy, excited and HUNGRY to be able to create new recipes. And luckily I’m finally here. People talk about feeling great in the second trimester, but for me it’s the third. Finally I can eat, sleep and do (the most) things like I did before. The word most is probably an exaggeration, but at least I can work most days and enjoy my day. It also helps that I only have 46 days until my due date…but who’s counting. Yes, I know there’s a good chance I’ll be past my due date, but I don’t need to talk about it. No need. Give me this light and the end of the tunnel! Gimme that finish line! 46 days left until I’M NOT PREGNANT.
It will be SO interesting to settle into this new life after our little girl arrives. What will the work look like? What will energy look like? How will life be? It’s so easy to jump to conclusions based on other people’s lives, but no one has had the same experience, so I know mine will be just as unique. I’ve worked my ass off trying to prepare as best I can before she comes, but there really is only so much you can do and prepare for something you’ve never experienced. What a wild and exciting time! I’m just so damn excited. Excited not to be pregnant anymore, excited to see how she looks, excited for a new chapter full of ups and downs. I’m excited. And that new life is only 46 days away. so wild
Speaking of pregnancy, I’m hungry again. Bye!
Pesto Pasta Salad
- Preparation time: 10 mins
- Cooking time: 15 minutes
- Total time: 25 minutes
- Yield: 6–8th portions 1x
instructions
- Cook noodles according to instructions. Reserve 3 tablespoons of pasta water when draining. Rinse noodles under cold water, then place in a large mixing bowl.
- Add the beans, arugula, basil, sundried tomatoes, mayonnaise, pesto, reserved pasta water, lemon juice, coarse salt, black pepper, and red pepper flakes and mix to combine.
- In a small skillet over medium-high heat, add pine nuts and toast, about 4-5 minutes, tossing frequently to avoid burning.
- Taste your pasta to see if it needs more salt or lemon juice – this will be done to your liking. Now eat up and enjoy your life!
What I used to make this recipe:
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You may also like:
BLT Pasta Salad
Mexican corn salad
Taco Pasta Salad
Mediterranean Orzo Salad
Greek pasta salad
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