Pesto pasta salad

User Reviews

5.0

51 reviews
Excellent

Pesto pasta salad

Recipe video above. Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking "darn it, I should have just followed the recipe!".PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers - prevents it from drying out.TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.

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Ingredients

Servings
  • 350g / 12oz spiral pasta (fusilli, or other of choice, 3 1/2 cups)
  • 1 tbsp salt , for cooking pasta

Pesto (Note 1):

  • 2 tbsp pinenuts , toasted (sub walnuts, cashews, almonds)
  • 2 cups (tightly packed) basil leaves
  • 1 small garlic clove , minced
  • 1/2 cup parmesan , finely grated
  • 1/2 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)

Pasta Salad:

  • 2 tbsp mayonnaise (S&W, else Hellman's, Note 2)
  • 250g (1 heaped cup) cherry tomatoes, cut in half
  • 220g/ 7 oz baby bocconcini , drained, cut in half (Note 3)
  • 1 cup (tightly packed) baby rocket/arugula leaves (40g)
  • 1/2 tsp cooking/kosher salt
  • Small basil leaves , optional garnish
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Instructions

  1. Cook pasta - 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.
  2. Pesto - Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz under pretty smooth. Not a green smoothie, we still want some visible green bits! but not chunks.
  3. Toss - 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.
  4. Serve - Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!

Notes

  • Serves 4 to 5 as a meal, or 8 to 10 as a side (or more, if this is part of a larger banquet!)
  • Pesto - Homemade really is superior, but if you need to use store bought, use just shy of 1 cup. Try to get it from the fridge rather than aisle - fresher!
  • Mayonnaise is not intended to make this a creamy pasta salad. It just adds "juiciness" and prevents it from drying out - because dry pasta salads is a pet peeve of mine! If you don't want to use mayo, add an extra 2 tablespoons of olive oil instead.
  • Baby bocconcini - small, soft mozzarella balls. They have a mild flavour, ie not salted. Fabulous in pasta salads, especially with pesto pasta salad!
  • Leftovers will keep well for 2 days though it does lose the vibrant green colour. Keep in the fridge in a very airtight container (this will preserve greenness as best as possible). Always bring to room temperature before eating, for best flavour and pasta texture.
  • Nutrition per serving, assuming 5 servings.

Nutrition Information

Show Details
Calories 663cal (33%) Carbohydrates 57g (19%) Protein 21g (42%) Fat 40g (62%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g Monounsaturated Fat 17g Trans Fat 0.01g Cholesterol 27mg (9%) Sodium 2114mg (88%) Potassium 356mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 938IU (19%) Vitamin C 14mg (16%) Calcium 293mg (29%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 663 kcal

% Daily Value*

Calories 663cal 33%
Carbohydrates 57g 19%
Protein 21g 42%
Fat 40g 62%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 17g 85%
Trans Fat 0.01g 1%
Cholesterol 27mg 9%
Sodium 2114mg 88%
Potassium 356mg 8%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 938IU 19%
Vitamin C 14mg 16%
Calcium 293mg 29%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

51 reviews
Excellent

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