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  • 1 1/2 cups dry short pasta (rotini, elbow, penne, etc), cooked to package directions
  • 1 can white beans, drained and rinsed (cannellini, chickpeas, great northern, etc)
  • 1/2 cup cherry tomatoes, rinsed and sliced in half
  • 1 cup fresh mozzarella, either individual balls or cut into ½“ cubes
  • 4-5 fresh basil leaves, rinsed and sliced into thin strips
  • 1-2 cups baby arugula, rinsed (use more or less depending on your tastes)
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinaigrette
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 – 1/3 cup pesto (use more or less depending on your tastes)

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  1. Combine the cooked pasta, beans, tomatoes, and mozzarella in a large bowl

  2. Gently stir in the basil and arugula.

  3. In a small bowl, combine the olive oil, balsamic, salt, pepper and garlic powder. Pour over the other ingredients and toss to combine.

  4. Add in the pesto, starting with ¼ cup, and toss to combine. Add more if desired.

  5. Serve immediately, or refrigerate and serve cold.

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