Pesto pasta salad
A vibrant pesto pasta salad with fresh ingredients and a touch of creaminess, perfect for any meal.
Equipment
- stick blender
- Colander
- Large pot
- bowl
- Serving Bowl
Ingredients
Pasta
- 350 g spiral pasta (fusilli or other of choice) about 3 ½ cups
- 1 tablespoon salt for cooking pasta
Pesto
- 2 tablespoon pinenuts toasted (sub walnuts, cashews, almonds)
- 2 cups basil leaves tightly packed
- 1 small garlic clove minced
- ½ cup parmesan finely grated
- ½ teaspoon cooking/kosher salt
- ¼ teaspoon black pepper
- 7 tablespoon extra virgin olive oil or 50/50 grapeseed/olive oil
Pasta Salad
- 2 tablespoon mayonnaise S&W, else Hellman's
- 250 g cherry tomatoes cut in half
- 220 g baby bocconcini drained, cut in half
- 1 cup baby rocket/arugula leaves tightly packed, about 40g
- ½ teaspoon cooking/kosher salt
- small basil leaves optional garnish
Instructions
Cooking Instructions
- Bring 3 litres of water to the boil with the salt. Cook for the pasta packet time + 1 minute. Drain in a colander, rinse under cold water. Shake off excess water well, then allow to fully cool and dry.
- Place all pesto ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz until pretty smooth with some visible green bits.
- Place pasta in a bowl, scrape in the pesto. Add mayonnaise then toss well. Add bocconcini and tomato, toss gently just to disperse. Add rocket/arugula and toss just to disperse.
- Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!
Notes
Homemade pesto is superior, but if using store-bought, choose fresh from the fridge. Leftovers keep well for 2 days but lose vibrant color; bring to room temperature before serving.
Nutrition
Serving: 1servingCalories: 663kcalCarbohydrates: 57gProtein: 21gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 27mgSodium: 2114mgPotassium: 356mgFiber: 3gSugar: 3gVitamin A: 938IUVitamin C: 14mgCalcium: 293mgIron: 2mg
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