Swamp Pasta Salad

If you're on the hunt for a unique and exciting pasta salad recipe that will surprise and delight your taste buds, look no further than our Swamp Pasta Salad! This whimsical twist on the classic pasta salad takes your culinary adventure to a whole new level, offering a medley of flavors and textures inspired by the mystical allure of the Louisiana swamp. From the moment you take your first bite, you'll be transported to a world of savory surprises and refreshing ingredients that harmoniously blend to create a one-of-a-kind culinary experience.

In this article, we invite you to dive into the enchanting world of Dagostino's recipes – this dish is not only a feast for the palate but also a captivating visual delight. From the vibrant colors to the tantalizing tastes, we'll walk you through the step-by-step process of creating this delightful concoction that's bound to impress your family, friends, and even the most discerning food enthusiasts.

So, let's don our culinary adventurer hats and venture into the swamp to discover a pasta salad that's truly unlike any other!

• Ingredients
• Recipe

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Ingredients

• 1 pound Dagastino alligator shaped pasta
• 6 oz jar of pesto or ¾ cup of your favorite homemade pesto recipe
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1Lemon juice, to taste
• Olive Oil, as needed
• 1 pint cherry tomatoes, halved or quartered
• 3 cups baby arugula or spinach (plus more if desired)
• ½ cup crumbled feta cheese or grated Parmesan (omit this if vegan)
• Garnishes: 2 tsp pepitas, 1 ½ cups cooked chickpeas and/or ½ cup thinly sliced Kalamata olives

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Recipe

1. Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente, or according to the package directions.
2. Drain pasta while reserving ½ cup pasta cooking water. Rinse the pasta under cool water to prevent sticking. You may also toss in olive oil to prevent sticking. Transfer the pasta to a large mixing bowl.
3. Pour the pesto over the pasta and toss until the pasta is evenly coated.
4. Use the reserved pasta cooking water if necessary to thin it out.
5. Add the cherry tomatoes, and arugula. Toss again to combine, then season to taste with salt and pepper.
6. If the pasta needs more flavor, add salt or a splash of lemon juice to taste. You can use olive oil if the flavors are too bold. Just add 1 tsp at a time.
7. Chill for at least one hour before serving. Garnish with any or all the optional add-ins (cheese, olives or chickpeas).

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