Pesto Pasta Salad: A Refreshingly Delicious Delight
A vibrant and refreshing pesto pasta salad, perfect for warm days or as a side dish.
Equipment
- stick blender
- large bowl
- pot for boiling pasta
- colander
Ingredients
- 350g spiral pasta fusilli or other short shape
- 1 tbsp salt for cooking pasta
Pesto
- 2 tbsp pine nuts toasted; can substitute walnuts, cashews, or almonds
- 2 cups fresh basil leaves tightly packed
- 1 small garlic clove minced
- ½ cup parmesan cheese finely grated
- ½ tsp cooking/kosher salt
- ¼ tsp black pepper
- 7 tbsp extra virgin olive oil or a mix of 50/50 grapeseed and olive oil
Pasta Salad
- 2 tbsp mayonnaise S&W or Hellman’s
- 250g cherry tomatoes halved
- 220g baby bocconcini drained and halved
- 1 cup baby rocket/arugula leaves tightly packed
- ½ tsp cooking/kosher salt
- small basil leaves optional garnish
Instructions
- Cook the pasta in boiling salted water for the time indicated on the package plus 1 minute, then drain and rinse under cold water.
- Prepare the pesto by blending all pesto ingredients until smooth but slightly chunky.
- In a large bowl, combine the cooled pasta with the pesto and mayonnaise, tossing well to coat.
- Gently mix in the bocconcini and cherry tomatoes without breaking the tomatoes.
- Add the rocket/arugula and toss lightly to combine.
- Serve in a bowl and garnish with small basil leaves if desired.
Notes
Cook pasta beyond al dente to ensure it remains soft when cooled. The addition of mayonnaise keeps the salad juicy even after refrigeration. Store in the fridge for up to 2 days.