Pesto Pasta Salad
A vibrant and flavorful dish that combines fresh basil pesto with hearty pasta and colorful ingredients, perfect for warm weather gatherings.
Ingredients
Main Ingredients
- 350 g spiral pasta (fusilli, or other of choice) (12oz, 3 1/2 cups)
- 1 tbsp salt (for cooking pasta)
- 2 tbsp pine nuts (toasted; can substitute with walnuts, cashews, or almonds)
- 2 cups basil leaves (tightly packed)
- 1 small garlic clove (minced)
- ½ cup parmesan (finely grated)
- ½ tsp cooking/kosher salt
- ¼ tsp black pepper
- 7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)
- 2 tbsp mayonnaise (S&W or Hellmann's)
- 250 g cherry tomatoes (cut in half, 1 heaped cup)
- 220 g baby bocconcini (drained, cut in half, 7 oz)
- 1 cup baby rocket/arugula leaves (tightly packed, 40g)
- ½ tsp cooking/kosher salt
- small ones basil leaves (optional garnish)
Instructions
Cooking the Pasta
- Bring 3 liters of water to a boil, adding salt.
- Cook the pasta for the time indicated on the packet plus one extra minute.
- Drain it in a colander and rinse under cold water.
- Shake off excess water, allowing it to fully cool and dry.
Making the Pesto
- In a tall jug just big enough to fit the head of a stick blender, place the basil leaves, pinenuts, minced garlic, parmesan, cooking salt, black pepper, and olive oil.
- Blitz until smooth. You want a pesto with some visible green bits, not just a pure green spread.
Tossing Ingredients
- Put the cooled pasta in a bowl.
- Add the pesto and mayonnaise, mixing well.
- Gently incorporate the bocconcini and cherry tomatoes, tossing just to disperse.
- Finally, add the rocket/arugula leaves, mixing gently again.
Serving
- Transfer the salad into a serving bowl.
- If desired, scatter small basil leaves on top for garnish.
- Serve immediately!
Notes
Pesto pasta salad can be enjoyed on its own as a light meal or served as a side dish. Store in an airtight container in the fridge for up to three days.